Fast Recipes

Pain perdu with pan-fried figs and spiced cream

Australian Gourmet Traveller fast French inspired dessert recipe for pain perdu with pan-fried figs and spiced cream

By Christine Osmond
  • Serves 4


Pain perdu
  • 4 1.5cm-thick slices panettone, crusts removed
  • 3 eggs, lightly beaten
  • 1 cup milk
  • 55 gm caster sugar (¼ cup)
  • 1 tsp vanilla extract
  • 1½ tbsp balsamic vinegar
  • 100 gm clarified butter or ghee
  • 8 figs, halved lengthways
Spiced cream
  • 200 ml double cream
  • ½ tsp ground cinnamon
  • ¼ tsp ground star anise
  • 3 tsp icing sugar, plus extra for dusting


  • 1
    For spiced cream, using an electric mixer, whisk cream, spices and icing sugar in a bowl just until soft peaks form, then cover and refrigerate until needed.
  • 2
    Trim panettone slices to make eight 6cm x 13cm rectangles. Combine eggs, milk, 2 tbsp sugar and vanilla in a shallow dish. Combine remaining sugar and balsamic vinegar in a small bowl. Working in batches, soak panettone slices in egg mixture for minute on each side. Heat 1½ tbsp clarified butter in a large heavy-based frying pan and remove panettone slices from egg mixture, drain most of excess egg mixture and cook over medium heat for 2-3 minutes on each side or until golden, then transfer to an oven tray and keep warm in a low oven. Wipe pan clean with absorbent paper, then repeat with remaining panettone, egg mixture and clarified butter.
  • 3
    Wipe pan clean, then return to medium heat. Heat 1 tbsp clarified butter in pan and, when very hot, add figs, cut-side down, and cook for 2 minutes or until golden, then add balsamic mixture to pan and cook for 30 seconds or until evaporated. Turn figs and cook for another minute, then remove from pan.
  • 4
    Divide pain perdu between warm plates, top with figs and a spoonful of spiced cream, then dust with icing sugar. Serve immediately with remaining cream passed separately.