Lamington Pain Perdu

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By Team Studio Kitchen

These toastie Lamingtons make a perfect morning or afternoon pick me up. In fact we could not decide which category to put these in as they could be served for breakfast, lunch or tea! The recipe was originally published in Chefs Eat Toasties cookbook and as you might have guessed, here at Studio Kitchen we love a toastie and we love lamingtons, so why not combine both! 

Make our basic Brioche recipe here or ask your local baker for a loaf. You can also make our Raspberry Jam for the filling. 

Time

3

hour

30

minutes

Degree of Difficulty

Easy

Save

1

Portions

4
servings

Share Recipe

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Ingredients

Servings

metric
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1 brioche, loaf
300 ml milk
150g dark chocolate, melted
40g icing sugar (A)
220g eggs, (approx, 4 large eggs)
 pinch salt
80g icing sugar (B)
50g unsalted butter, softened
50g raspberry jam
80g dark chocolate block
50g fresh coconut (or dried flaked coconut)
1

To cut the brioche… Trim the brioche into 4 X 4cm square cubes by cutting the loaf into four 4 cm thick slices. Trim the slices to 4 cm square cubes using a sharp knife. Use a 1 cm diameter cookie cutter to cut a cavity out of each cube 1 cm deep. 

 

2

To dry the brioche… Place the cubes of brioche into the fridge for two hours to dry out and harden up (to help with soaking).

 

3

To make the chocolate soaking liquid… heat the milk and pour it onto the melted chocolate, stir to combine and then add the eggs, salt & icing sugar (A). Mix well together and strain through a sieve into a shallow dish. 

 

4

To soak… place the brioche slices into the dish to soak. Store the dish in the fridge for a minimum of an hour before flipping each slice to get maximum coverage. Soak for another hour or even overnight. Ensure the entire slice is soaked so flip if you need to, to get maximum coverage. 

 

5

Drain… remove each slice from the dish and place them onto a wire rack over a tray to catch drips. Leave for 20 minutes to drain or excess soaking liquid. 

 

6

To cook… preheat the oven to 180°C. Use a sieve to dust the entire surface of each soaked brioche cube with the icing sugar (B). Heat the softened butter in a medium sized non-stick frying pan until just melted and add the cubes of brioche to the pan. Cook each side of each cube them for a minute or until golden brown and caramelised. Flip each slice and cook for them to golden and caramelised on the other sides. 

 

7

To serve… remove the caramelised cubes from the pan and place them into a serving dish. Pipe or spoon raspberry jam into the cavity of each lamington and then grate dark chocolate over each slice while they are still warm. Finish by grating the fresh coconut over using a microplane and serving with cream and fresh raspberries.

 

1
0 hours 0 minutes

To cut the brioche… Trim the brioche into 4 X 4cm square cubes by cutting the loaf into four 4 cm thick slices. Trim the slices to 4 cm square cubes using a sharp knife. Use a 1 cm diameter cookie cutter to cut a cavity out of each cube 1 cm deep. 

2
0 hours 0 minutes

To dry the brioche… Place the cubes of brioche into the fridge for two hours to dry out and harden up (to help with soaking).

3
0 hours 0 minutes

To make the chocolate soaking liquid… heat the milk and pour it onto the melted chocolate, stir to combine and then add the eggs, salt & icing sugar (A). Mix well together and strain through a sieve into a shallow dish. 

4
0 hours 0 minutes

To soak… place the brioche slices into the dish to soak. Store the dish in the fridge for a minimum of an hour before flipping each slice to get maximum coverage. Soak for another hour or even overnight. Ensure the entire slice is soaked so flip if you need to, to get maximum coverage. 

5
0 hours 0 minutes

Drain… remove each slice from the dish and place them onto a wire rack over a tray to catch drips. Leave for 20 minutes to drain or excess soaking liquid. 

6
0 hours 0 minutes

To cook… preheat the oven to 180°C. Use a sieve to dust the entire surface of each soaked brioche cube with the icing sugar (B). Heat the softened butter in a medium sized non-stick frying pan until just melted and add the cubes of brioche to the pan. Cook each side of each cube them for a minute or until golden brown and caramelised. Flip each slice and cook for them to golden and caramelised on the other sides. 

7
0 hours 0 minutes

To serve… remove the caramelised cubes from the pan and place them into a serving dish. Pipe or spoon raspberry jam into the cavity of each lamington and then grate dark chocolate over each slice while they are still warm. Finish by grating the fresh coconut over using a microplane and serving with cream and fresh raspberries.