Cocoa infused Sourdough Bread with Roasted Nectarine and Thyme

by Daniel Galmiche from Chez Moi (published by found.us) Photography: Kate Lafitte

A regular dessert at home, as mum always kept the old sourdough bread, which is the origin, but also can be done with a lovely brioche. Use a great cocoa powder, as it does make the difference, and one which is bitter, not sweet, as the overall dessert will also be too sweet. Alternatives can be peaches, or pears.

Serves 4

Preparation time 15 minutes 

Cooking time 25 minutes

Ingredients

75g/3oz butter

4 nectarines, halved, stoned and cut into 8 segments (not too ripe)

3 tbsp of great local honey

20g/¾ oz cocoa powder

200ml/7floz of full fat organic milk

2 eggs

50g/2oz caster sugar

4 thick slices large sourdough bread, about 2.5cm/1” thick, or brioche if you prefer

25g/1oz toasted flaked almonds

3 tbsp crème fraiche

1 tsp fresh thyme leaves

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. In an ovenproof sauté pan, on a medium heat, melt half the butter and sauté the nectarine until golden brown on both sides. When golden, add 2 tbsp of the honey, toss to coat, then transfer to the oven and roast for 2-4 minutes, or until just soft.

3. Remove and set aside on a plate, but leave the oven on.

4. Mix half the cocoa powder, with the milk, the eggs and sugar in a wide shallow bowl, then add the bread 2, slices at a time, and soak on both sides. Place the bread onto a tea cloth to drain slightly.

5. Heat a large frying pan over a medium heat, add the remaining butter and honey and when the two are just melted together, add the bread and pan fry on each side until just golden brown and slightly crispy. Be careful not to let the bread burn, as honey and cocoa powder can burn easily if heated too high, but you still want to achieve a lovely golden colour and crispness. You must do this in a large frying pan, it’s just not possible in a toaster!

6. Place the “pain perdu” (eggy bread!) onto a shallow baking tray, then top with the roasted peaches, a sprinkling of toasted almonds and a dusting of the remaining cocoa powder. Place in the oven to heat through for 2-3 minutes. While that’s heating, mix the crème fraiche with the thyme leaves

7. Serve the pain perdu with the thyme crème fraiche on the side, or if you don’t fancy that, a nice vanilla ice cream for a treat!

Drinks tasted on air, alongside the dish