Pain Perdu With Piloncillo Fruits

David Neville

Serves

4

Preparation

10 mins

Cook

45 mins

Ingredients

	600g stale bread, torn in 2cm pieces
	200ml full-cream milk
	200ml natural unsweetened yoghurt
	4 (size 7) egg yolks
	250g piloncillo sugar, grated or dark raw sugar
	150g butter
	2 Granny Smith apples, skinned, cored and sliced into 6cm x 1cm pieces
	80g golden sultanas

Cook’s tips

In this pain perdu (which translates as ‘lost bread’), I have used piloncillo – a Mexican raw sugar cane with strong rum-like characteristics. Piloncillo has a very low caramelisation temperature and will form a thin brulée-like caramel as it cools on the pain perdu. It can be substituted with Indonesian gula sugar or dark raw sugar.

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Instructions

1.	Put bread into a stainless-steel bowl.
2.	Add milk, yoghurt, egg yolks and 150g of the sugar.
3.	Mix until it becomes a wet paste.
4.	Leave for 10 minutes to fully hydrate.
5.	Divide the mix between 4 x10cm non-stick springform baking tins (or use heatproof Tupperware containers).
6.	Bring a pan of water with a steamer rack fitted to the boil.
7.	Steam puddings for 10 minutes or microwave until they begin to show resistance to the touch.
8.	Remove from heat and allow to rest.
9.	Melt 50g of the butter in a non-stick pan until foaming.
10.	Sauté half the apples and sultanas for 2-3 minutes over a moderately high heat.
11.	Add 30g sugar and cook until sugar and juices begin to caramelise.
12.	Repeat with remaining fruit.
13.	Remove pain perdu from moulds.
14.	Heat 50g butter until foaming and gently fry both sides until golden.
15.	Add remaining sugar and cook until caramelised.
16.	Serve pain perdu on top of the fruit and drizzle over any juice.

Food styling, recipes & photography David Neville

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Tags: piloncillo

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