Brioche Pain Perdu with Spice-roasted Plums

How to make Brioche Pain Perdu with Spice-roasted Plums

Prep Time: 10 minutes        |        Cook Time: 45 minutes        |        Servings: 2

Ingredients

Plums:

• 300g ripe plums
• 30g White Mill brown sugar
• ½ tsp Stonemill ground cinnamon
• 1 star anise

Pain perdu:

• 1 Lodge Farms free range egg
• 100ml Farmdale full cream milk
• 2 tbsp White Mill caster sugar
• Large pinch Stonemill ground cinnamon
• 4 slices stale Bon Appétit original brioche
• Pure Valley salted butter
• Farmdale dollop cream, to serve

Method

1. For the plums, preheat oven to 180°C. Halve plums and discard the seeds. Place into a small baking dish with brown sugar, cinnamon and star anise and stir to combine. Bake for 30 minutes or until tinged at the edges and a sticky sauce has formed. Set aside.
2. For the pain perdu, whisk the eggs, milk, sugar and cinnamon in a wide, shallow bowl or baking dish large enough to accommodate the brioche slices in a single layer. Add the brioche and leave to soak for a minute on each side.
3. Place a large frying pan over a medium heat and add a knob of butter. Gently add 2 slices of the soaked brioche. Cook for 3 minutes or until golden brown and crispy at the edges, then gently turn over and cook the other side, adding a little more butter. Set aside on a plate. Repeat with the remaining slices.
4. Top with a dollop of cream, then the roasted plums. Drizzle plum sauce on top and serve.

Tips: The sweetness of plums varies significantly between varieties. If they are very sweet add less sugar or if they are tart add more sugar.

For stale brioche, simply leave the brioche slices out of the pack for a few hours to allow them to harden slightly.