This recipe is fairly straight forward and tastes a little like a fancy french toast. If you are making your own pain au chocolat, I recommend doing these recipes over the course of a few days.
- 3-1/2 tbsp. softened butter, plus extra to grease
- 2-3 tbsp. apricot jame
- 6 pains au chocolat, cut into 1/2″ thick slices
- 1-2 tbsp. ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup golden raisins
- 2 cups whole milk
- 1/2 cup heavy cream
- 6 eggs
- 2 vanilla pods, seeds removed
- Preheat the oven to 350 degrees F. Lightly butter 9 x 7 baking dish.
- Heat the jam on low until melted, set aside.
- Butter pain au chocolat on one side, place in a large bowl, and set aside.
- Sprinkle 2 tsp. of cinnamon, 2 tbsp. sugar and all of the raisins into baking dish. Pour melted jam over the dish, leaving some of the glaze at the end.
- Whisk together milk, cream, eggs, vanilla and 1 tsp of cinnamon. Pour half of this mixture into container holding the bread. Let bread soak up the mixture and then cover & layer pieces in baking dish. Pour remaining mixture over the top of the surface. Sprinkle with remaining sugar and dust with cinnamon.
- Bake for 35-40 minutes at 350 degrees F. or until golden.
- Serve immediately, brush the baked dish with remaining melted jam as a glaze.
Source: Gordon Ramsay’s Home Cooking