Stale brioche is your best friend for this recipe. It soaks up the vanilla milk without falling apart, while the raisins plumped with mandarin liqueur and the citron preserve from Cap Corse bring the acidity that balances the sugar.
Ingredients for 4 servings
- 1 large stale brioche with crown, cut into thick slices
- 1.1 qt (1 litre) whole milk
- 5.25 oz (150 g) brown sugar
- 3.5 oz (100 g) raisins plumped with 0.5 cup (12 cl) mandarin liqueur
- 4 whole eggs beaten like an omelette
- 1 jar of citron preserve (8 oz (230 g))
- A little vanilla extract or 1 split vanilla pod for the milk
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