Pain Perdu (Lost Bread)
Ok, it is bread & butter pudding by another name but this receipe is delicious and made tastier by using up our mini pain au raisins from breakfast time.
16 mini pain au raisis (or you can use stale while bread and 100gms of raisins or sultanas)
4 tablespoons of apricot jam
Unsalted butter (around 50gms)
2 eggs + 2 egg yolks
40gms of golden caster sugar
2 tablespoons of demerera sugar
300ml single cream + 300 ml of milk
Zest of one large orange
4 tablespoons of Cointreau (optional)
You need to ensure that the pain au raisins (or bread) have gone stale, if they are not they will not absorb the liquid.
Butter the bottom & sides of a square/rectangle ovenproof dish and then spread 2 tablespoons of the jam on the bottom.. Butter both sides of the pastries/bread and line the dish, overlapping each one (if using bread, sprinkle with the raisins/sultanas).
With an electric mixer or whisk, beat the eggs & sugar until light & fluffy, then beat in the milk/cream, orange zest and, if using, the Cointreau. Pour this mix over the top of the pastries/bread and push down with your fingers - let soak for 20 mins.
Heat the oven to 180 degrees. Sit the dish into a large roasting tin and pour in boiling water so that it comes 1/2 way up the side of the dish; bake for 45 mins, carefully remove from the over (and then from the roasting tray) and sit to cool on a wire rack.
As it's cooling, put the remaining two tablespoons of apricot ham into a pan with a tablespoon of water - heat until combined and then brush over the top of the pain perdu.
We serve by cutting out a circle using a chef's ring and placing in a soup bowl in which you have a ladle of creme Anglais, finish with a swirl of caramel sauce.