Pain Perdu

Why not finish your meal with a classic French dessert? Brioche bread and butter pudding served with a salted caramel sauce.

Serves 2

Pain Perdu: Calories: 562kcal per half pack. Adults need around 2000kcal a day.

Pain Perdu (75%) (Water, UHT Cream (Milk), Liquid Whole Egg, Sugar, Sucre Roux, Wheat Flour (Wheat Flour, Wheat Gluten, Bean, Malted Wheat Flour, Yeast Disabled, Ascorbic Acid, Alpha-Amylase Hemi-cellulase), Butter (Milk), Flour Composed for Brioche 2.17% (Wheat Flour, Sugar, Butter Powder, Gluten of Wheat, Devitalized Wheat Yeast, Salt, Emulsifier: Mono – and Di-glycerides of Fatty Acids (E471), Egg White, Colouring Agent: Beta-carotenes (E160a), Antioxidant: Ascorbic Acid (E300), Enzymes: Amylases, Xylanases, Proteases), Skimmed Milk Powder, Rapeseed Oil, Yeast (Saccharomyces Cerevisiae), Salt), Salted Caramel Sauce (Castor Sugar (59%), Crème Liquid (Cream (Milk), Stabilizer (Carrageenan’s)), Unsalted Butter (Milk), Water, Maldon Salt)

Allergen Information: For allergens see ingredients in bold. May Contain Soya, Sulphites, Peanuts & Tree-nuts. Produced in an environment where Sulphites Celery, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Pain Perdu

Cooking time: 15 minutes – For best results oven cook

Fan oven at 180°C / electric oven at 200°C / gas mark 6

1. Remove all packaging and set the caramel sauce to one side. Pre-heat the oven and place the Pain Perdu onto a baking tray and place in the centre of the oven for 15 minutes.
2. Warm up the caramel sauce for 10 seconds in microwave. Alternatively, decant into a small saucepan and bring to a simmer on a low heat.
3. Once the Pain Perdu is cooked, remove from the oven and put on a plate. Drizzle with the salted caramel sauce. If you have any ice cream, cream or crème fraîche, we’d recommend serving this on top, but it’s not essential.

Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving.