Ingredients

• 2 free-range eggs
• 30g/1oz caster sugar
• 250ml/9fl oz milk
• 1 vanilla pod
• split in half lengthways and seeds scraped out
• 2 tbsp rum
• plus extra to flambé
• 2 thick slices brioche
• 100g/3½oz brown sugar
• ½ pineapple
• peeled and cut into cubes
• 60g/2¼oz butter
• 200ml/7fl oz whipping cream
• 50g/1¾oz icing sugar
• 1 vanilla pod
• split in half lengthways and seeds scraped out
• candy floss (optional)
• to serve

Directions

• For the pain perdu and pineapple
• mix the eggs
• caster sugar
• milk
• vanilla and rum in a large bowl. Add the brioche and leave to soak.
• Heat the sugar in a pan until melted and slightly coloured. Add the pineapple and a little extra rum. Allow to heat briefly
• then slowly tilt the pan towards the flame
• or light with a match. Let the flames flare up then die down (CAUTION: be careful of flames and keep your face away from the pan). Add the butter and cook for 2 minutes.
• For the topping
• whip the cream
• icing sugar and vanilla together until soft peaks form when the whisk is removed.
• Place the soaked brioche in a hot frying pan and cook for 2 minutes on each side until golden-brown.
• Put the brioche in serving dishes
• cover with the caramelised pineapple
• add a spoonful of the whipped cream and cover with candy floss.