Pain perdu


  • Salted caramel
    • 100g butter
    • 50 g sugar
    • 200 ml cream
    • 1 tsp sat
  • Pain perdu
    • 5 eggs
    • 250 ml milk
    • 100g sugar
    • 20 ml rum
    • 1 vanilla pod
  • Brioche
    • 1 brioche loaf
    • White chocolate sabayon
    • 4 egg yolks
    • 2 tablespoons sugar syrup
    • 30 g white chocolate, chopped
    • ¼ cup crème fraiche
  • Blue berry compote
    • ½ cup sugar
    • 2 tbsp water
    • 2 cups blue berries


  1. Salted caramel
  2. Start by heating up a deep saucepan.
    1. Over medium heat, combine the butter and sugar.
    2. Gently stir the mixture.
    3. Once the mixture has started to simmer, wait until it gets a wonderful golden caramel colour.
    4. Then add the cream.
    5. Stir until smooth and lastly add the salt.
    6. Remove from the heat and keep it aside.
  3. Pain perdu
    1. Take a mixing bowl and break the eggs into it.
    2. Lightly whisk until the yolks and egg whites are combined.
    3. Gently stir in the milk.
    4. Add the sugar.
    5. Mix everything until the sugar has dissolved.
    6. Now pour in the rum and combine all the ingredients well together.
    7. Take the vanilla pod and carefully slice the pod along the length with the edge of a sharp knife.
    8. Gently scrape the seeds from the pod with the knife
    9. And add it to the milk and egg mixture.
    10. Stir until all the ingredients are combined.
    11. Now keep it aside until later.
  4. Brioche.
  5. Take the loaf of brioche and slice carefully.
    1. Take care not to break the slices as the brioche can be quite delicate.
    2. Heat a non stick pan over medium heat and toast the brioche slices on both sides until it gets a light brown colour.
    3. Remove the toasted brioche from the heat and set aside.
    4. Heat another non stick pan over medium heat.
    5. Now soak the toasted brioche slices in the milk and egg mixture until it is soaked through but still firm to the touch.
    6. Pan fry the soaked brioche in the heated pan until golden brown on both sides. Remove from the pan and place it in an oven proof dish.
    7. Brush the brioche with the caramel mixture and bake in a preheated oven on 180 degrees celcius until it starts to turn deep caramel brown. This should take up to 20 minutes.
    8. When ready, remove from the oven and keep aside until later
  6.  Chocolate sabayon
  7. Add the egg yolks and sugar in a double boiler over barely simmering water and whisk for 10 minutes, or until it reaches the ribbon stage.
    1. Add the chocolate, stir until it is melted, and let cool.
    2. Fold in the crème fraiche and keep aside.


Optional: Blue berry compote.

Place the sugar and water into a small pot and cook on medium heat for 10-12 minutes. When the sugar turns golden brown add the blue berries and continue cooking for 3 more minutes until all the caramel is dissolved.

Set the compote aside to cool down.