Toffee Apple Pain Perdu

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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