Pain perdu with scotch, orange peel, crystalized ginger and maple syrup.
Ingredients:
18 – 25 slices of bread with the crusts cut off.
1/2 cup of melted df butter or coconut oil
3 large eggs
600ml (2.5 cups) of nut milk (coconut and cashew would be a good blend for this)
1/2 cup of chopped crystalized ginger (in apx 1/2 cm cubes)
1/4 cup of raisins
2 tsp of vanilla essence
1/2 cup of scotch whisky
Pinch of salt
1/2 cup of maple syrup
2 – 3 lage table spoons of raw brown sugar
1/4 cup of coconut cream
Grated rind of 2 oranges
6 – 8 ramekins (apx 10cm)
1 heaping tsp of French 4 Spice (quatre epice)
1/2 teaspoon of cinnamon
Steps:
Preheat oven to 200F
Remove the crusts from the bread then cut sliced bread into 1 inch squares
Combine the bread, orange peel, ginger and raisins in a large bowl
Fill each ramekins with as much bread chopped crystalized ginger and raisins as will fit below the rim. (they should be quite tightly packed)
Make sure that no fruit is visible from the surface, because it will burn. Where a piece of fruit protrudes above the surface of the bread, poke it back down.
Beat the eggs, then to this add all of the other ingredients: the milk, maple syrup, scotch, coconut cream, melted df butter or coconut oil, sugar, spices, vanilla, salt.
Pour over the mixture over the bread, submerging the bread entirely, then allow to soak for 10 minutes or so, before baking.
Arrange the ramekins on a baking sheet, (to protect your oven from spills), place a sheet of aluminum foil lightly over the top and put into the oven for 30 minutes.
Take it out of the oven after 30 minutes, and remove the foil
Return to the oven for an additional 10 minutes
Remove from the oven, and allow to cool for 10 minutes before serving.
Can be served with df vanilla ice cream, but it is really quite rich enough to eat on its own.
