Lamington pain perdu — ooooh, look at you!

Preparation info
  • Makes


    • Difficulty


    • Ready in

      45 min

Appears in
Chefs Eat Toasties Too

By Darren Purchese

Published 2017

  • About

Lamingtons have become a big part of my life – admittedly too big. However, these simply constructed, but difficult-to-master, classics are something to celebrate.



  • four 5 cm (2 in) slices brioche loaf, crusts removed and trimmed to 5 cm (2 in) cubes


  1. Put the brioche cubes in a sealed container and place them in the refrigerator for 1 hour to dry out and harden up (this will help with soaking). Put the chocolate in a bowl.
  2. Put the milk in a saucepan over medium heat and bring to the boil. Remove from the heat. Melt half the chocolate and reserve the remaining chocolate for the end. Pour the scalded milk over