Pain Perdu with Caramelised Apple and Cinnamon Mascarpone

This delicious twist on traditional French toast is sure to become a family favourite.


  • 12 golden delicious apples (peeled and sliced
  • 1 baguette or pannetonne sliced or cut in large cube
  • 2 eggs
  • 50 g sugar
  • 100 ml cream
  • 100 ml milk
  • 25 g butter
  • pinch cinnamon
  • for the mascarpone:
  • 200 g mascarpone
  • 1 tblsp icing sugar
  • pinch cinnamon
  • for the caramel sauce:
  • 25 g sugar
  • 50 ml water
  • 75 g butter
  • lemon juice


  1. Cut bread into a large square. Soak in the egg, sugar and creamy mixture.
  2. Pan fry on each side making sure it’s all nicely coloured on all sides.
  3. Caramelise apple in pan adding a little sugar and butter. Add a tablespoon or two of water and allow to reduce, remove and set aside.
  4. To make the cinnamon mascarpone, combine sugar, mascarpone and cinnamon together and place in the fridge.
  5. To make the caramel sauce, moisten sugar with water, add drop or two of lemon juice. Put on medium heat and allow to camamelise.
  6. When sugar has a nice golden colour remove from gas.
  7. Add cream slowly as it will foam and split, so add little by little.
  8. Finish with knob of butter.
  9. Cook the Pandorino or bread after lightly soaking in egg mix, in a medium hot pan, making sure you give even golden brown colour.
  10. Assemble dish:
  11. Place Pain Perdu on a plate, in a ring put the apple and remove ring.
  12. A quenelle of mascarpone. Finish with a little caramel sauce


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