Pain perdu with cardamom and grilled apricots

Pain perdu with cardamom and grilled apricots

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 eggs
150ml milk
1 teaspoon vanilla extract
1-2 tablespoons soft light brown sugar, to taste
1/2 teaspoon ground cardamom
4 thick slices stale bread
1/2 quantity Poached spiced plums, using cardamom poached apricots variation
1-2 tablespoons icing sugar, to dust
50g unsalted butter

Method

  1. Whisk the eggs and milk in a bowl with the vanilla, brown sugar and cardamom. Strain the mixture onto a wide plate with a lip.
  2. Cut the bread slices into triangular halves or quarters, depending on their size, removing the crusts if you like. Dip them into the egg mixture on both sides and then leave in the mixture for at least 10 minutes to soak up the remainder.
  3. Heat the grill to its highest setting. Remove the poached apricots from the syrup with a slotted spoon and place them on a baking sheet, cut side up. Strain the syrup and reserve.
  4. Pat the cut surface of the apricots dry with kitchen paper, sift over a heavy layer of icing sugar, then grill until the sugar caramelises (or use a kitchen blowtorch).
  5. Heat half of the butter in a frying pan and, when it foams, add half of the soaked bread slices and fry until golden brown, then turn them over and fry the other side. Remove to a plate and keep warm while you fry the rest of the bread slices in the remaining butter.
  6. Serve the pain perdu with the grilled apricots, spooning over some of the syrup. Greek yoghurt is a delicious accompaniment.

Variation

  • Pain perdu with fruit compote: Omit the cardamom and serve a fruit compote with the pain perdu instead of the apricots.
Tags:
Leiths School of food and wine
cookery course
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