Toffee Apple Pain Perdu

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 slices raisin bread
• 125 ml milk
• 3 eggs
• 20 g butter
• 55 g sugar, caster
• 1 apple, thinly sliced
• 250 ml milk
• 3 egg yolks
• 120 g sugar, caster
• 20 g flour
• 10 g butter

Recipe

• 1 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.
• 2 trim the bread slices into neat squares. spread the creme patissiere over half the slices and sandwich together. you now have 6 'pain perdu'.
• 3 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.
• 4 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.
• 5 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.
• 6 serve 1 pain perdu topped with carmalised apple and hazelnut icecream.