Ok, ok, I'll admit it, 'pain perdu' is just a fancy name for French toast, or in this case, bread and butter pudding. But how much more fun does it sound? Also, in true French style, it's often a lot richer than its British counterpart, which makes it what? Hands up please? That's right: the perfect lazy-ass brunch treat or dinner party pudding.
We've already got you covered for hangover French toast, but this recipe is great if you've been inundated by sweet-toothed ravenous hoards. Quick, easy and a crowd-pleaser. If you hate coffee, you could replace it hot chocolate, or even, (swoon) a few tablespoons of booze.
Chocolate Mocha Pain Perdu Pudding (Serves quite a few)
You will need:
- 3 large free-range eggs
- 50g caster sugar (I used vanilla sugar)
- 75ml milk
- 50ml cream
- 1 brioche loaf
- 2 tbsp ground coffee (or 1 tbsp instant coffee)
- 25g dark chocolate
- 1 tbsp coffee beans (optional)
- Pre-heat your oven to 180C/350F/Gas mark 4. Lightly grease an ovenproof baking dish.
- Whisk together the eggs, caster sugar, milk and cream until well combined.
- Brew a small amount of strong coffee in a cafetiere with 200ml boiling water, or with instant coffee.
- Pour into the egg mixture and whisk together.
- Slice the brioche loaf and place the slices on a baking tray for 2 minutes to toast lightly in the oven.
- Remove from the oven and arrange in the dish, leaving some of the crusts sticking up and grating the dark chocolate in between the overlapping slices as you go.
- Pour over the egg mixture and grate another layer of dark chocolate over the top.
- If you're really into your coffee (I am) grind up a few coffee beans in a grinder, or with a pestle and mortar and scatter them over the top.
- Bake in the oven for 25-30 minutes until the top is golden.
- Serve warm with ice cream, cream and fresh coffee. Decadent slut points times a hundred!