Recipe: Golden Crusts

Name: Croûtes Dorées
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 portions
Ingredients: Je profite de cette occasion pour faire "gros bec" a mon amie Fabienne Thibault1 Belle brioche à tête rassie ( 4 a 5 jours ) taillée en 8 tranches épaisses20 cl de lait entier et 6 cl pour les oeufs fermiers50 g de sucre cassonnade1 sachet de sucre vanillé ou extrait de vanille (Tahiti)3 oeufs biossel une pointe de cannelle130 g de beurre de baratte si vous trouvez

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 5 min

Cook 15 min

Total 20 min

Servings 4 serv.

This recipe for Golden Crusts is made only with stale brioche; in the Middle Ages they were sold in shops on the street (Tours region) and later in Quebec

Ingredients for 4 servings

I take this opportunity to give a big hello to my friend Fabienne Thibault
1 Beautiful stale brioche with head (4 to 5 days old) cut into 8 thick slices
20 cl of whole milk and 6 cl for the farm eggs
50 g of brown sugar
1 packet of vanilla sugar or vanilla extract (Tahiti)
3 organic eggs
salt a hint of cinnamon
130 g of barrel butter if you can find it

Step-by-step directions

1- Bring the milk to a boil with the sugars, vanilla and cinnamon, then remove from heat and let cool.

2- Using a brush, dampen your brioche slices with cold milk.

3- Beat your eggs as an omelet with the 6 cl of milk.

4- Melt a little butter in a large pan, then dip your slices in your eggs, brown them on each side, then sprinkle with sugar of your choice.
For adults they were served with either a small glass of local "gnôle" or a good glass of farmhouse cider.

Brioche Pain perdu