Coing bread by Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 1.Cook the quinces in boiling lemon water for 20 minutes.
2. 2.Peel them, cut them into eight quarters and remove the seeds.
3. 3.Heat butter and sugar in a skillet and caramelize the quince quarters on both sides. Get rid of the quinces.
4. 4.Prepare the chicken milk. Beat the eggs with the vanilla sugar, pour the milk.
5. 5.Soak the bread in the chicken milk and let it soak for 3 min.
6. 6.Melt the butter in the same pan, pour the brown sugar and brown the bread on both sides.
7. 7.Spread it on four plates. Put on the quince quarters. Serve warm.
8. 8.Make life easier: The quince is hard to peel and cut raw. Once cooked whole in English, this hard fat becomes tender.