Pain Perdu With Caramelised Pink Lady Apple Wedges, Plums & Walnuts
A wonderfully decadent breakfast or brunch dish, pain perdu means ‘lost bread’ and can be made using any left over bread.
Luxurious brioche is used in this easy to prepare French recipe. The caramelised apples, plums and walnut topping are all grown in the d’anjou region of France and work together like magic.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
For the caramelised fruit topping
50g golden caster sugar
30g butter, diced
1 Pink Lady apple, halved cored and cut into wedges
4 ripe plums, stone removed and quartered
12 walnut halves
For the pain perdu
2 large free-range eggs
25g-50g golden caster sugar
100ml whole milk
4 slices brioche or bread, 2cm thick slices
40g butter
cinnamon flavoured crème fraiche (optional)
Method:
First make the caramelised fruit. In a medium frying pan add the sugar and 2 tablespoons of water, then cook on a medium heat until the sugar dissolves. Turn the heat up a little and cook until the caramel is a light golden colour, stir in the butter, simmer for a minute until it is smooth and golden.
Add the fruit and walnuts, coating evenly. Leave in the pan keeping warm.
To make the pain perdu, beat the eggs and sugar together (use less sugar if the bread is sweet), then gradually add the milk.
Place the brioche slices in the egg mixture and soak for a minute before turning over, allowing them to absorb the liquid.
In a large frying pan over a medium heat melt half of the butter. When it starts to foam gently, use a fish slice to add 2 slices of the brioche, cooking for approximately 2 minutes each side until golden. Repeat the process with the remaining butter and brioche slices, while keeping the cooked slices warm.
Place the slices on 4 warm plates and spoon over the fruit with the caramel juices, serve immediately. If desired, serve with a large spoonful of crème fraiche flavoured with a little ground cinnamon.
Recipe courtesy of www.pinkladyapples.co.uk
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