Coffee, Chocolate, and Salted Caramel Pain Perdu

Dear Marysia,

First of all, don't you think that this recipe sounds fancy? I feel like I have finally achieved the ultimate combination of laziness and efficiency. 

I came up with the idea for this dessert because I thought it was about time to post a recipe for something sweet, but as you know, I'm not very good with baking, so whenever I have to serve a dessert I always try to avoid anything that involves the oven.

Pain perdu, which is just a sophisticated name for French toast, is my ultimate go-to in this scenario, but I wanted to give it a little spin and, to be honest, it turned out better than I could have expected. The whole trick is that I added some espresso to the usual egg and milk mixture. The effect is really surprising, because it somehow gives the toast a kind of nutty twist. As to the rest of the ingredients—you just can't go wrong with caramel and chocolate, the final result just had to be delicious!

For this recipe I use a day-old classic French brioche, but feel free to use any other kind of sweet bread.

Also, I don't make my own caramel—I buy it (I'm soooooooo lazy), so feel free to do the same. If the caramel is not salted, just add a little sea salt. If you want to make it yourself, use this great recipe from Saveur.

For 2 servings:

4 small slices of day-old brioche (or other sweet bread)

1 free range egg

4 tablespoons of full fat milk

1 shot of espresso 

1 teaspoon of sugar

A generous tablespoon of butter

Salted caramel (I used about 2 tablespoons per serving, but use as much as you like)

Very dark chocolate (Same proportions as with caramel), grated


Whisk egg, milk, coffee and sugar in a bowl until well combined and dip both sides of the brioche slices so they are evenly soaked in the mixture. 

Fry in butter on medium heat for about 3 minutes on each side until the bread is golden brown.

Place the slices of brioche on plates, pour heated caramel on top, and sprinkle with chocolate.

This is my ultimate stress-free dessert!

Posted on March 10, 2016 and filed under Recipes.