Pain perdu with caramelised apple wedges, plums & walnuts

A wonderfully decadent breakfast or brunch dish, pain perdu means 'lost bread' and can be made using any left over bread. Luxurious brioche is used in this easy to prepare French recipe. The caramelised fruit and walnut topping are all grown in the d'anjou region of France and work like magic together.

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

For the caramelised fruit topping:

• 50g golden caster sugar
• 30g butter, diced
• 1 Pink Lady apple, halved cored and cut into wedges
• 4 ripe plums, stone removed and quartered
• 12 walnut halves
• For the Pain Perdu:
• 2 large free-range eggs
• 25g-50g golden caster sugar
• 100ml whole milk
• 4 slices brioche or bread, 2cm thick slices
• 40g butter
• Cinnamon flavoured creme fraiche (optional)

What you do:

1. First make the caramelised fruit. In a medium frying pan add the sugar and 2 tablespoons of water, then cook on a medium heat until the sugar dissolves. Turn the heat up a little and cook until the caramel is a light golden colour, stir in the butter, simmer for a minute until it is smooth and golden.
2. Add the fruit and walnuts, coating evenly. Leave in the pan keeping warm.
3. To make the Pain Perdu, beat the eggs and sugar (use less if bread is sweet) together, gradually add the milk.
4. Place the brioche slices in the egg mixture and soak for a minute before turning over, allow them to absorb the liquid.
5. In a large frying pan over a medium heat melt half of the butter, when it starts to foam gently, using a fish slice add 2 slices of the brioche, cook for approximately 2 minutes each side until golden. Repeat the process with the remaining butter and brioche while keep warm whilst cooking the remaining 2 slices.
6. Place the slices on 4 warm plates and spoon over the fruit with all the lovely caramel juices, serve immediately. If desired, serve with a large spoonful of creme fraiche flavoured with a little ground cinnamon.
7. Please credit www.pinkladyapples.co.uk

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