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Tuesday 17 September 2013

Sluttishly Sweet: Chocolate Mocha Pain Perdu Pudding

Ok, ok, I'll admit it, 'pain perdu' is just a fancy name for French toast, or in this case, bread and butter pudding. But how much more fun does it sound? Also, in true French style, it's often a lot richer than its British counterpart, which makes it what? Hands up please? That's right: the perfect lazy-ass brunch treat or dinner party pudding.

We've already got you covered for  hangover French toast, but this recipe is great if you've been inundated by sweet-toothed ravenous hoards. Quick, easy and a crowd-pleaser. If you hate coffee, you could replace it hot chocolate, or even, (swoon) a few tablespoons of booze.

Chocolate Mocha Pain Perdu Pudding (Serves quite a few)
You will need:
  • 3 large free-range eggs
  • 50g caster sugar (I used vanilla sugar)
  • 75ml milk
  • 50ml cream
  • 1 brioche loaf
  • 2 tbsp ground coffee (or 1 tbsp instant coffee)
  • 25g dark chocolate
  • 1 tbsp coffee beans (optional)
Make it!
  1. Pre-heat your oven to 180C/350F/Gas mark 4. Lightly grease an ovenproof baking dish. 
  2. Whisk together the eggs, caster sugar, milk and cream until well combined. 
  3. Brew a small amount of strong coffee in a cafetiere with 200ml boiling water, or with instant coffee. 
  4. Pour into the egg mixture and whisk together. 
  5. Slice the brioche loaf and place the slices on a baking tray for 2 minutes to toast lightly in the oven. 
  6. Remove from the oven and arrange in the dish, leaving some of the crusts sticking up and grating the dark chocolate in between the overlapping slices as you go. 
  7. Pour over the egg mixture and grate another layer of dark chocolate over the top. 
  8. If you're really into your coffee (I am) grind up a few coffee beans in a grinder, or with a pestle and mortar and scatter them over the top. 
  9. Bake in the oven for 25-30 minutes until the top is golden. 
  10. Serve warm with ice cream, cream and fresh coffee. Decadent slut points times a hundred!

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