Vin Room Pain Perdu Recipe

Serves 4

Ingredients
2 cups (500 mL) whole milk
2 tbsp (25 mL) dark rum
1/2 cup (125 mL) white sugar
1 tbsp (15 mL) vanilla extract
1 tsp (5 mL) cinnamon
1/8 tsp (1/2 mL) nutmeg
2 eggs
1/2 cup (115 g) unsalted butter (1 stick)
1 baguette, cut into 4 equal lengths, crusts removed
6 tbsp (100 mL) maple mascarpone mousse (see recipe below)
6 tbsp (100 mL) fruit confiture (see recipe below)

Instructions
Place first 7 ingredients in a large bowl and whisk until combined well. Set aside. Melt butter in a large skillet over medium heat. Add bread pieces and pan-fry on all 4 sides for about 4 to 5 minutes per side, or until each side is golden brown.

Preheat the oven to 400°F (200°C). Place warm pan-fried bread in rum-milk mixture and soak for 10 minutes, flipping bread pieces every couple of minutes. Remove and place on a wire rack for 5 minutes.

Place drained bread pieces on a parchment-lined baking sheet. Bake in the preheated 400°F (200°C) oven for 3 to 4 minutes, or until top becomes crispy. Flip bread pieces and bake for another 3 to 4 minutes, or again, until top crisps. Divide pieces among 4 dessert plates. Dollop 1 1/2 tbsp/2 (or more) each of Maple Mascarpone Mousse (Recipe below) and fruit confiture on each plate.

Maple Mascarpone Mousse

Ingredients
1/2 cup (125 mL) whipping cream
2 tbsp (25 mL) icing sugar
1/4 lb. (125 g) mascarpone, room temperature
1 tbsp (15 mL) maple syrup

Instructions
Whip cream and icing sugar together just until stiff peaks form. Whisk mascarpone until soft. Mix maple syrup into mascarpone. Fold mascarpone into whipped cream. Makes about 1 cup/250 mL.

Fruit Confiture

Chef Salimaki says to use your favorite berries in this. It will keep, refrigerated, for a couple of weeks.

Ingredients
4 cups (1 L) berries
1 1/2 cups (375 mL) white sugar
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest

Instructions
Place all ingredients in a large pot over medium heat and bring to a boil, stirring to ensure all sugar dissolves. Reduce heat to low and simmer, uncovered and stirring occasionally, for 30 to 60 minutes (depending on berries used), or until mixture starts to form a jam-like texture.
Makes about 3 – 4 cups/750 mL – 1 L.