Pain Perdu

Jean-Christophe Novelli's version of pain perdu includes a topping of nuts in caramel sauce and a side order of ice cream
By Jean-Christophe Novelli
Pain Perdu
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 litres milk
  • 4 slices brioche
  • 175 g unrefined caster sugar
  • 4 tbsp water
  • 1 vanilla pod, cut lengthways into four strips
  • 175 g walnut halves
  • 100 g pistachio nuts
  • 100 g skinned hazelnuts
  • 100 g sultanas
  • vanilla ice cream, to serve


1. Place the milk in a shallow dish. Dip the brioche in the milk.

2. Place the sugar and water in a saucepan and cook gently until the sugar has dissolved and the mixture becomes a golden caramel. Stir in the vanilla strips.

3. Place a large frying pan over a medium heat and add a little of the caramel. Add the brioche slices and cook for about 30 seconds on each side, until lightly browned. Transfer the brioche slices to four individual serving dishes.

4. Add the nuts and sultanas to the pan and stir to coat in the caramel.

5. Remove the vanilla strips from the remaining caramel sauce and reserve. Pour the sauce over the brioche and sprinkle over the nuts and sultanas. Add a scoop of vanilla ice cream to each dish. Decorate the ice cream with the reserved vanilla strips and serve.

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