Tom Kitchin’s Pain Perdu With Roasted Figs


Unexpected dinner guests? Pain perdu is one of those desserts that can be thrown together at a moment’s notice.

Here, Tom’s 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.

For the roasted figs:
• 8 ripe figs
• 40ml runny honey
• 20g unsalted butter
• 1/2 orange, juiced
• pinch ground cinnamon

For the pain perdu:
• 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:
handful almonds, toasted

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.
3 Using a slotted spoon, transfer the figs to a dish.
4 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.
5 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).
6 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.
7 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.
8 To serve, dust the pain perdu with icing sugar. Place on warm plates and top with the roasted figs and sauce.
9 Drizzle with the remaining honey and scatter over a few toasted almonds if you like. Serve at once.

Recipe courtesy of Tom Kitchin, extracted from Kitchin Suppers


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