Brioche perdue parfaite
A delightful brioche perdue with a thick slice of brioche, soft inside and slightly crispy outside, featuring a wonderful taste of vanilla and caramel.
Equipment
- pan
- whisk
- plate
Ingredients
Base Ingredients
- 200 millilitres lait
- 2 oeufs
- 15 grammes cassonade sucre de canne
- 1 gousse vanille à défaut : extrait de vanille
- 1 brioche tressée
For Cooking
- 50 grammes beurre
- cassonade sucre de canne
Instructions
Preparation
- In a shallow plate, whisk the milk with the eggs, 15g of cassonade, and the seeds from the vanilla pod.
- Cut the brioche into thick slices.
- Heat a pan over medium heat and melt a large knob of butter (20-25 grams).
- Sprinkle the bottom of the pan with a bit of cassonade to allow the brioche to caramelize.
- Dip a slice of brioche in the mixture, thoroughly soak it on each side, and place it in the pan. Repeat with a second slice (and potentially a third depending on pan size).
- Cook until the bottom is golden and slightly caramelized.
- When the bottom is golden, sprinkle the top of the slices with cassonade and flip them to caramelize the other side. Cook until colored.
- Serve immediately.
- Optionally dust with powdered sugar and serve with whipped cream and a scoop of vanilla ice cream.
Notes
You can make 6-8 slices of brioche perdue with this recipe.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 125mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 150mgIron: 1mg
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