Pain Perdu

This stunning Pain Perdu recipe comes from the book ‘Kitchin Suppers’ by Michelin starred chef Tom Kitchin. It’s the perfect recipe to finish a simple supper, with the soft figs pairing beautifully with the comforting taste of eggy bread.

Pain Perdu
Pain Perdu with Roasted Figs
Print Recipe
Servings
4 people
Servings
4 people
Pain Perdu
Pain Perdu with Roasted Figs
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
For the Pain Perdu
Servings: people
Instructions
  1. For the roasted figs, heat the oven to 180°C/Gas 4. Put the honey, butter, orange juice and cinnamon into a small saucepan and heat gently until melted and combined.
  2. Place the figs on a baking tray and spoon the honey and orange mixture over them.
  3. Roast, basting frequently with the juices for 10-15 minutes, until the figs are tender. Using a slotted spoon, transfer the figs to a dish.
  4. Pour the honey and orange sauce from the tray into a small pan and let bubble to reduce until thickened slightly. Halve the figs and spoon over the sauce to glaze.
  5. Lower the oven setting to 120°C/Gas ½. For the pain perdu, in a large bowl, whisk together the eggs, milk, sugar, 1 tablespoon of the honey, the orange zest, vanilla seeds and cinnamon. Pour the mixture into a deep plate (or shallow dish).
  6. In batches as necessary, lay the bread slices in egg mixture and leave to soak for 2-3 minutes, turning once. Meanwhile, in a non-stick frying pan, heat the oil and butter until hot. Add the soaked bread slices and fry for about 2-3 minutes, turning once, until golden brown on both sides. Transfer to a plate or baking tray and keep warm while you fry the rest.
  7. To serve, dust the pain perdu with icing sugar. Place on warm plates and top with the roasted figs and sauce. Drizzle with the remaining honey and scatter over a few toasted almonds if you like. Serve at once.
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