Pain perdu means ‘lost bread,’ but this dish finds its way to my stomach quite easily. I’ve topped it with salted caramel. I’ve given the recipe, but you could always buy a bottle
INGREDIENTS
1 egg
250ml milk
1 tablespoon sugar
4 slices of brioche
1 tablespoon of butter
For the salted caramel sauce
150g white sugar (½ cup)
150ml double cream
1 teaspoon salt, preferably fleur de sel
METHO
To make your caramel in a dry pan make sure you don’t add all your sugar at once and start with a clean dry pan. Start by adding a sprinkle in the bottom of your pan and place on a medium heat. Once that starts to melt sprinkle over a little more.
Never put a spoon in the caramel, as temping as it is. Swirl the sugar in the pan gently but never stir it. Gradually add more, a little at a time making sure the last bit of sugar has melted and continue adding it until you have added all your sugar.
Once you’ve used all of your sugar and the caramel is a amber colour or, stand back and add the double cream. It is best if the double cream is at room temperature so the caramel will not harden immediately. Add the salt.
Whisk the egg, milk and sugar together in a dish. Place the brioche in the egg mixture and soak for a minute on each side. Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.
Serve with the Caramel Sauce
Original recipe. Rachel Khoo
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