TROPICAL PAIN PERDU

Using both milk and cream gives this pain perdu a rich, luxurious texture. Instead of maple syrup, it’s sauced with a gorgeous vanilla bean crème anglaise.

CRÈME ANGLAISE

1/3 cup (80 mL) granulated sugar 4 egg yolks

1 tbsp (15 mL) cornstarch

1 1/2 cups (375 mL) whole milk

Seeds scraped from 1/2 vanilla bean

PAIN PERDU

6 eggs

1 cup (250 mL) whole milk

1 cup (250 mL) heavy cream

1/4 cup (60 mL) granulated sugar

1/2 tsp (2 mL) ground ginger

1/4 tsp (1 mL) fine sea salt

8 slices Pullman loaf, 3/4 inches (2 cm) thick 1/4 cup (60 mL) salted butter, divided

BOARD

Chopped macadamia nuts

Dark chocolate bars, broken into pieces Hard toffee, cracked

Sliced oranges, such as blood and Cara Cara Halved passion fruits

Freshly cracked coconut pieces

1 For the crème anglaise, whisk sugar, egg yolks and cornstarch in a large mixing bowl until very smooth. In a medium saucepan, combine milk and vanilla seeds. (Save vanilla pod for another use.) Place over medium-high heat. When it just comes to a simmer, reduce heat to medium-low. Slowly pour hot milk into yolk mixture, whisking constantly. Return to pan and continue cooking, stirring often with a spatula, until lightly thickened, 2 to 3 minutes. Pass through fine-mesh sieve. (Crème anglaise can be cooled, covered and refrigerated for up to 3 days.)

2 For the pain perdu, whisk eggs, milk, cream, sugar, ginger and salt in a large mixing bowl until very smooth. Soak 2 slices of bread in custard mixture for 30 seconds per side. In a large nonstick frying pan, melt 1 tbsp (15 mL) butter over medium heat. When foaming subsides, lift bread from custard, letting excess drip back into bowl. Cook until bread is deeply golden and springy to the touch, about 2 minutes per side. Repeat with remaining butter and bread. Cut each slice on the bias into halves or quarters.

3 For the board, arrange pain perdu on a large board. Fill small bowls with crème anglaise and macadamia nuts, and place on board with chocolate and toffee. Tuck oranges, passion fruit and coconut among other ingredients to fill any gaps.

Serves 6 to 8

WHAT TO SERVE

This decadent artisanal French liqueur has vibrant floral aromas, well-balanced by tropical notes of fresh pineapple, bright citrus and honeyed pear, making it perfect for serving with (or drizzling over) the pain perdu. Or try this traditional Italian bubbly, with its lively bubbles, balanced acidity and sweet grapey and orange blossom flavours.

St-Germain Elderflower Liqueur LCBO 180695, $49.95

Martini & Rossi Asti LCBO 253948, $14.45