Pain Perdu with Flambéed Pineapple and Raspberry Coulis
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Servings
2
“Fattiga Riddare” (or “Poor Knights”) is the Swedish take on the classic French pain perdu. Old bread, dipped in a rich mixture of dairy and eggs, then fried in butter, is given a delicious second life. This lightly spiced version is elevated with flambéed pineapple and a vibrant raspberry coulis, adding an elegant twist to this comforting dish.
Ingredients
For the Pain Perdu:
- ½ brioche loaf
- 1 large egg
- 50 ml milk
- 50 ml double cream
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tbsp golden caster sugar
- Seeds from ½ vanilla pod
- ½ tbsp vegetable oil, for frying
- 30 g butter, for frying
For the Flambéed Pineapple:
- 400 g fresh pineapple pieces
- 2 tbsp caster sugar
- 2 tbsp butter
- Zest of 1 lime
- Seeds from ½ vanilla pod
- 3 ½ tbsp rum
For the Raspberry Coulis:
- 300 ml frozen raspberries
- 100 ml icing sugar
- Lemon juice (optional)
Directions
Prepare the Pain Perdu:
Preheat the oven to 200°C (fan).
- Cut the brioche loaf into 10x5 cm rectangles.
- In a shallow dish, whisk together the egg, milk, cream, ground cinnamon, ground cardamom, golden caster sugar, and vanilla seeds to make the dipping batter.
Flambé the Pineapple:
In a heavy-bottomed pan, add the caster sugar over medium-high heat. When the sugar turns golden brown, add the butter and swirl the pan to combine.
- Add the vanilla seeds and lime zest, followed by the pineapple pieces. Cook for 2-3 minutes over high heat.
- Carefully add the rum and flambé until the alcohol has burned off. Let the mixture cook for another minute or until slightly reduced. Set aside.
Cook the Pain Perdu:
In another pan, heat the butter and vegetable oil over medium-high heat.
- Dip each brioche rectangle into the dipping batter for 30 seconds on each side.
- Add the brioche to the pan with the browned butter and cook until golden brown on all sides.
- Transfer the cooked pain perdu to the oven and bake for 2 minutes to ensure it's fully cooked through.
Make the Raspberry Coulis:
In a food processor, blend the frozen raspberries and icing sugar until smooth.
- Pass the mixture through a fine sieve to remove the seeds.
- If desired, add a squeeze of lemon juice for extra brightness.
To Serve:
Plate the warm Pain Perdu alongside the flambéed pineapple.
- Drizzle with the raspberry coulis and garnish with any extra pineapple or zest for added flair.