Lost Bread w/ Sauteed Pears, Vanilla & Caramel
This recipe is presented to you by Ludo Lefebvre.
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1 tablespoon dark rum
- 4 1–inch–thick slices Brioche (see recipe or substitute with store-bought)
- 2 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- 2 ripe but firm Anjou pears, peeled, each cut into 8 wedges, cored
- 1/3 cup Vanilla Sauce (see recipe)
- 1/3 cup Caramel Sauce (see recipe)
- For the custard:
Whisk the first 5 ingredients in an 8x8x2-inch glass baking dish. Using a 3 and 1/2-inch-diameter biscuit cutter, cut the brioche slices into rounds; discard the trimmings. Add the brioche slices to the egg mixture and let soak until the mixture is absorbed and the bread is soaked through, about 8 minutes per side.
Melt 2 tablespoons of butter on a heavy griddle over medium-low heat. Add the soaked bread to the griddle. Cook until golden brown and just cooked through, about 6 minutes per side.
- For the caramelised pears:
Melt the butter in a heavy large sauté pan over medium-high heat. Stir in the sugar. Add the pears and sauté until crisp-tender and golden brown, about 8 minutes.
- To assemble and serve:
Place 1 brioche round in the center of each of four large plates. Drizzle the Vanilla Sauce and Caramel Sauce around the brioche. Arrange the pear wedges alongside and serve immediately.
Recipe by Ludo Lefebvre ©2016