Christmas pain perdu
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Matt Gillan gives this pain perdu recipe a delicious wintry twist, thanks to the flavours of star anise and cinnamon. Serve with a scoop of your favourite ice cream.
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Ingredients
Metric
Imperial
- 250g of croissant, slightly stale, sliced
- 2 eggs
- 2 egg yolks
- 100g of sugar
- 300ml of milk
- 300g of double cream
- 1 cinnamon stick
- 3 star anise
- 60g of raisins
- 60g of dried cranberries
- 60g of glacé cherries
SAVE RECIPE
Equipment
- 23cm loaf tin
Method
2
In a pan, bring the milk, cream, cinnamon and star anise to the boil. Leave to infuse for 5 minutes. Strain and set aside
- 300ml of milk
- 300g of double cream
- 1 cinnamon stick
- 3 star anise
3
Whisk the infused cream into the sugar/egg mixture and mix well. Mix the dried fruit together in a separate bowl
- 60g of raisins
- 60g of dried cranberries
- 60g of glacé cherries
4
Line the loaf tin with greaseproof paper. Arrange a layer of sliced croissants on the base of the tray, then sprinkle in the dried fruits, followed by another layer of the croissant pastry. Pour the cream mixture over the top and repeat to form another layer
- 250g of croissant
5
Place the tin inside a baking tray and fill the tray with warm water - until as much of the tin is submerged as possible. Place into the oven and cook for 30–40 minutes, or until the custard is just set
6
Remove the tin from the oven. Allow to cool to room temperature and then refrigerate until ready to serve
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