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Pain Perdu

Use brioche instead of stale bread for this dreamy pud. The vanilla caramel is to-die-for, especially when teamed with nuts and ice-cream.


  • 4 slices of brioche

  • 1 litre of milk

  • 175g unrefined caster sugar

  • 1 vanilla pod, cut length wise into 4 strips

  • 175g walnut halves

  • 100g pistachio nuts

  • 100g peeled hazelnuts

  • 100g sultanas

  • Vanilla ice cream


  • 1.

    Dip the brioche in the milk. Put the sugar in a pan with 4 tablespoons of water and cook gently until the sugar has dissolved and you have golden caramel. Add the vanilla strips.

  • 2.

    Heat the frying pan and a little of the caramel. Add the brioche and cook lightly on each side. Add the nuts and sultanas to the pan. Stir to coat.

  • 3.

    To serve: place a slice of brioche in each of 4 serving dishes, pour on the rest of the caramel sauce and decorate with sultanas. Add a scoop of vanilla ice cream and with a strip of vanilla.

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