Pain perdu with figs

1. Wash, dry gently the figs and cut them in half. In a bowl, beat the eggs with the vanilla sugar and 50 g of crystal sugar. Add the milk and beat with a whisk.

2. Preheat the oven to th. 8-240°C. Buttered a gratin dish. Cut the baguette into slices. Quickly dip them in the milk mixture. Arrange them immediately by alternating with the figs cut in half.

3. When the dish is full, pour the remaining milk mixture and sprinkle the remaining sugar. Bake for 20 minutes. Serve immediately.

Photo credit: Sucré Salé