Coing bread by Laurent Mariotte
- Total time
- 1 h 15
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Cook
55 min
Total time
1 h 15
Ingredients
Ingredients
- 400 g 400 g of rassi bread in tranchs
- 4 4 eggs
- 2 sachet 2 bags of vanilla sugar
- 50 cl 50 cl of whole milk
- 50 g 50 g of brown sugar
- 50 g 50 g butter
- 2 2 quinces
- 50 g 50 g butter
- 50 g 50 g of brown sugar
- 1 1 lemon demis
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Method
- 1
Cook the quinces in boiling lemon water for 20 minutes.
- 2
Peel them, cut them into eight quarters and remove the seeds.
- 3
Heat butter and sugar in a skillet and caramelize the quince quarters on both sides. Get rid of the quinces.
- 4
Prepare the chicken milk. Beat the eggs with the vanilla sugar, pour the milk.
- 5
Soak the bread in the chicken milk and let it soak for 3 min.
- 6
Melt the butter in the same pan, pour the brown sugar and brown the bread on both sides.
- 7
Spread it on four plates. Put on the quince quarters. Serve warm.
- 8
Make life easier: The quince is hard to peel and cut raw. Once cooked whole in English, this hard fat becomes tender.
Source : marmiton
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