Pain perdu with vanilla ice cream

Fairlady
4 servings
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By Food24 November 03 2009
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Ingredients (13)

4.00 raisin bread — thick, slices, milk bread
150.00 ml milk
1.00 vanilla — pod, seeds removed
180.00 g sugar
60.00 ml water
45.00 ml butter
100.00 g walnuts
50.00 g pistachio nuts
50.00 g hazelnuts — skinned
50.00 g sultanas
1.00 Litres ice cream — vanilla
fresh mint
icing sugar — for sprinkling
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Method:

Soak bread in milk and vanilla essence (if using) for 1 to 2 minutes.
Heat sugar and water over moderate heat until golden brown (caramel). Add vanilla pod (if using), quartered lengthways.
Heat a frying pan, add butter and cook bread lightly on both sides. Remove from pan and place in a dish. Pour caramel sauce over.
Add nuts to frying pan (you may need a little more butter) and fry lightly until golden. Sprinkle bread and sauce with nuts and sultanas. Serve hot with vanilla ice cream and caramelised vanilla pod.
Decorate with a sprig of fresh mint and sprinkle with icing sugar.



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