1 In a large dish, arrange your brioche slices well spread out. Heat your vanilla milk, then let it infuse for 5 minutes covered. Turn the oven on to 180° (gas mark 6).
2 Pour your warm milk over your brioche slices, let them soak well, then with the tip of your clean fingers, mix thoroughly with the sugar, the raisins and their juice, and the 4 beaten eggs.
3 In a mould (non-stick), pour your mixture and bake for 35 minutes. Then pour all of your jar of citron preserve and leave like this in the turned-off oven for 15 minutes (osmosis of flavours).
4 Let cool, then the next day, turn out and start to enjoy.
*Ask your baker.
Thank you, as always, to my friend Xavier Calizi for sending his production straight from Cap-Corse: www.lescedratsducapcorse.com
Forget red wine. The stale brioche soaked in milk, the sharp citron, and the raisins with mandarin call for a structured white: a Muscat de Frontignan or a dry Banyuls. The acidity of the citron awakens the liqueur, the richness of the toasted brioche answers to the softness of the wine. That's slow food in a glass.
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