Island Life Magazine Ltd October/November 2013 | Page 89

FOOD

RECIPE

BY ALAN STALEY at The Seaview Hotel, Seaview

Pain perdu with cara melised apples
and clotted crea m
Ingredients
Sliced loaf of brioche • 200ml Milk • 50ml
double cream • 1/2 tsp of vanilla extract or
seeds of one vanilla pod • 30g caster sugar • 3
eggs • 2 medium sized apples, peeled, cored
and cut into slices • 60g butter • 1/4 tspn of
cinnamon • 1 tbspn brown sugar • Clotted
cream to serve
In a shallow dish, mix the milk, cream, vanilla,

sugar and eggs then put in the brioche slices
(about 1 inch thick), cover and pop in the
fridge for about 20 to allow bread to soak – you
may need to turn bread over.
In a large pan, heat 30g of the butter and add
the apple slices. Stir until they start to soften.
Add the cinnamon and stir until the apples have
browned. Transfer to a dish.

of butter in the pan. Sprinkle an even layer of
the brown sugar into the pan, this will give the
bread a golden crust.
Cook the slices of brioche for about 3-4 mins
on each side, or until golden. Pop the pain
perdu on a plate, top with the apples, serve
with clotted cream and decorate with an apple
crisp.

Take the brioche out of the fridge and heat 30g

'T his di sh is co mfort
food at its autu m na l
be st an d m ak es good
us e of local apple s

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