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“From Gourmet Traveller magazine. The recipe calls from a French style raisin bread which is more like a brioche with raisins. However, you can use any type of raisin bread perferably thick sliced or better still unsliced so you can cut 3-4cm slices. Make sure the bread is at least 2 days old not fresh.”

Ingredients Nutrition


  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.

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