Pain perdu caprese

Pain perdu caprese

Total: 1 hr 35 min. | Active: 45 min.
Nutritional value / person: 599 kcal
, Fat: 41 g
, Carbohydrate: 32 g
, Protein: 22 g

Pain perdu meets insalata caprese. This recipe combines the traditional ingredients of an Italian staple with the method of an (often sweet) French classic. It's also a delicious way to use up bread that is no longer quite so fresh. There's every chance that this dish will become your new summer favourite. Buon appetito – or bon appétit, even!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g different coloured cherry tomatoes
2 tbsp olive oil
½ tsp salt
a little pepper

Basil dressing

1 bunch basil
1 tbsp pine nuts
2 tbsp white balsamic vinegar
3 tbsp olive oil
salt and pepper to taste

Mozzarella cream

125 g Mozzarellas di bufala (buffalo mozzarella), torn into small pieces
90 g crème fraîche
1 organic lemon, use a little grated zest
¼ tsp chilli flakes
salt and pepper to taste


2 eggs
1 ½ dl milk
60 g grated Parmesan
¼ tsp salt
a little pepper
200 g day-old bread, in slices

Pain perdu

olive oil for frying
1 sprig basil, leaves torn off
1 tbsp pine nuts, roasted
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How it's done

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Place the tomatoes in a bowl. Add the oil, season and mix. Spread half of the tomatoes on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the tomatoes, allow to cool slightly and add to the remaining tomatoes in the bowl, mix.

Basil dressing

Puree the basil, pine nuts, balsamic and oil until smooth, season.

Mozzarella cream

Place the mozzarella in a bowl, add the crème fraîche, lemon zest and chilli flakes, mix and season.


Whisk the eggs, milk and parmesan in a wide dish, season. Place the slices of bread in the dish, leave to soak for approx. 10 mins. Turn the bread and leave to soak for a further 10 mins.

Pain perdu

Heat the oil in a non-stick frying pan. Reduce the heat, fry the bread in batches for approx. 2 mins. on each side until golden brown. Plate up the mozzarella cream and basil dressing, top with the pain perdu and tomatoes. Garnish with basil and pine nuts.

Good to know
Note: This dish is perfect as a starter or light main. Use double the quantities to satisfy larger appetites.
Tip: If there is some egg-parmesan-mixture remaining in the dish after the bread has been soaked, spread this over the bread with a spoon before frying.

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