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The Elephant News

Egg Nog Pain Perdu with caramelized apples and mincemeat clotted cream

Serves four
  • 1 unsliced loaf of brioche 
  • 3 eggs
  • 100ml double cream
  • 50ml full fat milk
  • 50g sugar caster
  • 25ml brandy, cooking brandy is fine
  • 50g butter
  • icing sugar
  • 2 Golden Delicious apples
  • 100g sugar
  • 50ml water
  • 100ml double cream
  • 200g clotted cream
  • 50g mincemeat


  • Chopping board 
  • Bread knife
  • Frying pan, non-stick
  • Dog leg spatula
  • 2 mixing bowls 
  • whisk
  • Tray for draining
  • Icing sugar sieve or duster
  • Plate
  • Vegetable peeler
  • Small tomato knife


  1. Remove the crust from all sides of the brioche, cut in to 6cm x 6cm cubes 
  2. Mix the whole eggs with the sugar, cream and milk, add the brandy
  3. Peel the apples and cut into 8 making sure core and seeds are removed
  4. In a pan place the sugar and water and cook till a caramel, add the apples and allow to cook for 2 minutes
  5. Add the cream and reduce to a sticky consistency. Set aside. 
  6. Mix the clotted cream with the mince meat, set aside 
  7. Drop the brioche into the egg mixture and ensure it is fully soaked on all sides. Allow to drip drain
  8. Place the non stick pan on the stove and preheat with the butter, place the brioche in the pan and fry gently, colour on all sides and then remove from heat
  9. Place the apples and caramel sauce on your plate and then place the brioche on top, dust with icing sugar. 
  10. To finish place a nice dollop of the clotted cream mixture and serve.


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