Pain Perdu – also known as gypsy toast or French toast – is a sweet dessert with a perfect excuse: it’s at its best when prepared with old and ‘lost’ bread. An enjoyable way to avoid food waste! This dessert should be accompanied by a Belgian ‘Dikke Mathilde’ beer.
This recipe is originally designed to match the ‘Dikke Mathilde Beer’ and its flavour profile.
This beer has fruity aromas which link it to the apple. The coconut flavours present in the beer link with the milk ice-cream. The malty touches in the beer we also find back in the baked bread and caramelised apples.
The heavy caramelised touches of the dessert are balanced out by adding some fraîcheur: light milk ice cream and a surprising lavendel hint.
Preparations (4 persons)
Milk ice cream
- 525 g Milk
- 150 g Cream
- 125 g White sugar
- 40 g Skimmed milk powder
- Q.S. Lavender flowers
Bring the milk, with the sugar and milk powder, to a boil. Add the lavender flowers et let infuse according to your taste. Sieve, allow to cool to 37°C. Add the cream. Turn into ice.
Pain perdu
- 2 slice Wheat bread
- 100 g Milk
- 1 Egg
- Q.S. Bourbon vanilla
Mix milk, egg and vanilla. Lay the bread into the milk mixture and make sure the bread is well saturated with the liquid. Fry until golden brown. Sprinkle on both sides with sugar and caramelize both sides of the pain perdu.
Caramelised Apples
- 2 Apple
- Q.S. Honey
Peel the apples and cut into the desired shape. Melt a knob of butter in a pan. Add the apples and cook over a low heat until tender. Add just before the end some honey and caramelise the apples.
