Pain perdu
Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection.
Pain perdu mix (4 Portions)
750g Milk (whole)
250g Cream (whipping)
3 Egg yolks (Seabright sage, Clarence Court)
2 Eggs (Seabright sage, Clarence Court)
250g Caster sugar
1 Vanilla pod
Mix all ingredients together in a bowl with a whisk. Pour into a dish ready to soak your brioche.
Pain perdu (1 Portion)
1 Brioche
Mix (from above)
30g Butter
30g Demerara sugar
Soak a thick slice of brioche in the pain perdu mix for at least 10 minutes. Take out and leave to drain for a minute.
Melt the butter in a pan and sprinkle both sides of the brioche with sugar. Colour on both sides in foaming butter and place in the oven for a minute or two if the pain perdu is still feeling soft.
Chantilly cream
250g Whipping cream
25g Icing sugar
½ Vanilla pod
Whisk everything together until you have soft peaks. Serve on top of your pain perdu once cooked.
