I first tried this dish in Balthazar, and I fell in love with it. The crispy exterior, the warm soft interior, and the caramel’s sweet flavor make quite a combination. I experimented with this french dessert for a while until I was able to reach the original flavor that I tasted in the restaurant. Pain Perdu can be served as a heavy breakfast or as a treat with ice cream.
- One Brioche loaf (I usually buy this for simplicity, but you can also bake the loaf yourself)
- 1 cup milk
- 2 1/2 cups cream
- 4 eggs
- 1 1/2 tablespoon sugar
- 1 stick vanilla bean or 2 teaspoon vanilla extract
- Flaked almonds for decoration (optional)
- 1 cup sugar
- 1/2 cup fresh cream
- 1/2 cup thick cream (kaymar/kashta)
- Preheat the oven at 170 degrees. Slightly grease the oven proof dish with butter.
- In a large bowl, whisk the cream, milk, eggs, sugar and vanilla.
- Cut the loaf and soak it in the mixture obtained. Add it to the pan.
- Pour the rest of the liquid mixture into the pan and add a generous serving of flaked almonds. Place in the oven for around 30 minutes until golden.
- In a heavy pan, add the sugar and heat over low heat.
- When the sugar is caramelized, we remove it from direct heat, add the thick cream and stir. Add the other cream and stir. If the caramel was too thick, add a bit more of fresh cream.
- Return to low heat for 1-2 minutes to obtain silky caramel.
There you have it: fancy dessert turned easy!