Recipe notes by Raymond Blanc
My mother taught me “you shall waste not” and this is a great way to use up any leftover bread that’s going a little stale.
It is such a classic dessert that almost every nation in Europe claims to have invented it! In France it is called pain perdu; in Switzerland it is brotauflauf; in Germany it is ofenschlupfer…
Regardless of whoever got there first, we all agree that it is comfort food at its best.
Any dried fruit can be added instead of, or in addition to, the sultanas. Dried cherries soaked in kirsch are particularly delicious.
It is important to immerse the bread in the custard to ensure the pudding will be luscious and moist.
About Kitchen Secrets
Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities – and useful tips throughout – this book brings Gallic passion and precision into the home kitchen.