Best Toffee Apple Pain Perdu Recipes

LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)

Steps:

• Beat together the eggs,sugar,and vanilla extract.
• Dip each slice of bread into the batter to coat both sides.
• Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
• Brown well on both sides,but don't let burn.
• Dust with powdered sugar and serve with warm maple syrup on the side.
• Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
• The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

TOFFEE APPLE PAIN PERDU

Steps:

• For the creme patissiere: Bring the milk to the boil over medium heat. Whisk egg yolks, sugar and flour. Add a small amount of hot milk, whisk then add the rest of the milk. Return to saucepan and stirring continuously over medium heat until think - 2-4 minutes Stir through the butter and set aside until cool.
• Trim the bread slices into neat squares. Spread the creme patissiere over half the slices and sandwich together. You now have 6 'pain perdu'.
• Place them in a shallow dish. In another bowl whisk together the milk and eggs and pour over the bread. Gently turn over the bread to soak up the milk mix.
• Heat the butter in a large non-stick pan over medium heat and add the bread and fry until golden on each side. Transfer to plate and keep warm.
• Wipe out pan and return to heat, sprinkle sugar over pan and melted and caramelised add the sliced apple and turn to coat well and slightly soften, about 3-5 minutes.
• Serve 1 pain perdu topped with carmalised apple and hazelnut icecream.