Pain perdu with roasted figs

Pain perdu with roasted figs

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Pain perdu is one of those desserts that can be thrown together at a moment’s notice. Here I’ve served it topped with honey-roasted figs, but you can use almost any fruit in season – try pan-roasted apple or pear wedges, lightly poached berries, or even roasted bananas. If you happen to have any leftover brioche, use this in place of bread for a luxury version. Pain perdu is always best served as soon as it’s assembled, before the bread has time to go soggy.

Roasted figs

Ingredients

Quantity Ingredient
8 ripe figs
40ml runny honey
20g unsalted butter
1/2 orange, juiced
pinch ground cinnamon

Pain perdu

Quantity Ingredient
4 free-range large eggs
275ml milk, (or half milk, half cream)
2 tablespoons caster sugar
4 tablespoons runny honey
1/2 orange, finely zested
1 vanilla pod, split and seeds scraped
1/2 teaspoon ground cinnamon
4 slices white bread
1 tablespoon vegetable oil
200g unsalted butter
icing sugar, for dusting

To finish (optional)

Quantity Ingredient
handful almonds, toasted

Method

  1. For the roasted figs, heat the oven to 180°C. 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. 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.
  3. 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.
  4. Lower the oven setting to 120°C. 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).
  5. In batches as necessary, lay the bread slices in the 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.
  6. 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.
Tags:
The Kitchin Restaurant
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