- serves 2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 egg
- 100 ml milk
- 3 tsp caster sugar
- 2 tbsp hazelnut chocolate spread (Nutella)
- 4 medium-thick slices brioche
- 25 g unsalted butter
- icing sugar, to dust
- raspberries, to serve
Salted caramel
- 15 g unsalted butter
- 25 g soft brown sugar
- 75 ml thickened cream
- sea salt flakes, to taste
Instructions
- For the salted caramel, place the butter, sugar and cream in a small saucepan over low heat until melted and smooth. Leave to bubble gently, stirring frequently, until golden. Take off the heat and add a little salt to taste. Set aside.
- In a shallow bowl, whisk the egg, milk and caster sugar. Spread the hazelnut chocolate spread over two slices of brioche, then top with the other two slices. Dip the sandwiches into the egg mixture to coat both sides.
- Melt the butter in a large frying pan over a low-medium heat. Fry the sandwiches for 2 minutes or until golden on the base. Flip and fry until golden on the other side.
- Meanwhile, gently reheat the salted caramel and transfer to a serving bowl. Dust the pain perdu with icing sugar and serve with the salted caramel and raspberries.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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