Toffee Apple Pain Perdu
From Gourmet Traveller magazine. The recipe calls from a French style raisin bread which is more like a brioche with raisins. However, you can use any type of raisin bread perferably thick sliced or better still unsliced so you can cut 3-4cm slices. Make sure the bread is at least 2 days old not fresh.
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DIRECTIONS
- For the creme patissiere: Bring the milk to the boil over medium heat. Whisk egg yolks, sugar and flour. Add a small amount of hot milk, whisk then add the rest of the milk. Return to saucepan and stirring continuously over medium heat until think - 2-4 minutes Stir through the butter and set aside until cool.
- Trim the bread slices into neat squares. Spread the creme patissiere over half the slices and sandwich together. You now have 6 'pain perdu'.
- Place them in a shallow dish. In another bowl whisk together the milk and eggs and pour over the bread. Gently turn over the bread to soak up the milk mix.
- Heat the butter in a large non-stick pan over medium heat and add the bread and fry until golden on each side. Transfer to plate and keep warm.
- Wipe out pan and return to heat, sprinkle sugar over pan and melted and caramelised add the sliced apple and turn to coat well and slightly soften, about 3-5 minutes.
- Serve 1 pain perdu topped with carmalised apple and hazelnut icecream.
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