Lamingtons have become a big part of my life - admittedly too big. However, these simply constructed, but difficult - to master, classics are something to celebrate which is why we have Lamington Week every year at B&P.
I wanted to share my version of Lamington French Toast but if you want to be a little better than everyone else you may wish to call it Pain Perdu. Make sure you get as much jam as possible into these, as it is key.
Happy Lamington Week, hope you like this recipe
Lamington Pain Perdu
Prep Time: 1hr
Toasting Method: Pan/Oven
Bread: Brioche – 4 X 4cm thick slices – crusts removed and trimmed to 4cm sq. 1cm diameter round cut out from the centre of each slice.
150g Dark chocolate
40g Icing sugar (A)
4 Eggs, whole, lightly beaten
80g Icing sugar (B)
50g Raspberry jam
80g Dark chocolate block
50g Fresh coconut
80ml Cream, pouring
60g Fresh raspberries
- Put the brioche slices into a sealed container and place them in the fridge for a few hours to dry out and harden up (to help with soaking).
- Heat the milk and pour it onto the melted chocolate, stir to combine and then add the eggs, salt & icing sugar. Mix well together and strain through a sieve into a shallow dish.
- Place the brioche slices into the dish to soak. Store the dish in the fridge for a minimum of 20 minutes. Flip each slice after an hour or so to get maximum coverage.
- Remove each slice from the dish and place them onto a wire rack over a tray to catch drips. Leave for 20 minutes to drain.
- Preheat the oven to 180°C and heat the softened butter in a medium sized non-stick frying pan until just melted and dust each drained slice of brioche with the icing sugar. Add the slices of brioche to the pan and cook them for a couple of minutes until golden brown and caramelised. Flip each slice and cook for them to golden and caramelised on the other side.
- Remove them from the pan and place them into dishes or bowls. Pipe or spoon raspberry jam into each cavity and then grate dark chocolate over each slice while they are still warm. Finish by grating the coconut over using a microplane and serving with pouring cream and fresh raspberries.