Chocolate pain perdu
This chocolate pain perdu can be served as a dessert or an indulgent brunch. Made with melted chocolate, chocolate chip brioche rolls, and apricot jam.
Our chocolate pain perdu is easy to prepare ahead and is ready in just three simple steps. We recommend using an ovenproof dish that’s nice enough to bring to the table as it’s ideal to share with up to eight people. You can make this dessert in advance and store it in the fridge until ready to cook.
From French to English it translates as 'lost bread'. In France, pain perdu is a dish that most people in the UK would recognize as French toast. The main difference between French toast and pain perdu is the style of bread used. However, this recipe is Deputy Food Editor Rose Fooks' interpretation of the classic.
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- 75g chopped dried apricots
- 1tbsp rum
- 8 chocolate chip brioche rolls
- 100g apricot jam
- 15g cocoa powder
- 4 eggs
- 250ml full-fat milk
- 30g (1oz) chocolate, melted
- You will need:
- ovenproof dish 25x20cm(10x8in)