Lamington pain perdu – ooooh, look at you!

Lamington pain perdu – ooooh, look at you!

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

Lamingtons have become a big part of my life – admittedly too big. However, these simply constructed, but difficult-to-master, classics are something to celebrate.

Ingredients

Quantity Ingredient
4 5 cm slices of brioche, crusts removed and trimmed to 5 cm cubes
100g dark chocolate, plus extra for grating
150ml full-cream milk
2 eggs, lightly beaten
pinch salt flakes
100g icing sugar
50g butter, softened
50g raspberry jam
50g fresh coconut
80ml thickened cream, to serve
30g fresh raspberries, to serve

Method

  1. Put the brioche cubes in a sealed container and place them in the refrigerator for 1 hour to dry out and harden up (this will help with soaking). Put the chocolate in a bowl.
  2. Put the milk in a saucepan over medium heat and bring to the boil. Remove from the heat. Melt half the chocolate and reserve the remaining chocolate for the end. Pour the scalded milk over the melted chocolate and stir to combine, then add the eggs, salt and 20 g of the icing sugar. Mix well together with a whisk or fork and then strain through a sieve into a shallow dish.
  3. Place the brioche cubes in the dish to soak. Soak the cubes for 15 minutes and then flip them after 15 minutes to get maximum coverage. Remove the brioche cubes from the dish and place them on a wire rack over a tray to catch the drips. Leave for 10 minutes to drain.

Pro tips

  • Get as much jam as poss into these, as it is key. We are using a variation on a classic French toast method here again, and brioche is always the best option bread-wise for this. If you are a little bit better than everyone else, then you can call this a pain perdu – but just check yo-self. This is just a sandwich book after all. Try to use a chocolate block instead of melts as you need to grate some of it at the end.
Tags:
Toasties
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