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  Casino ::: Pouding to the bread sauce to the rhum
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Source : Jean-Pierre Curtat Casino Montréal

  • 8 big eggs
  • 3 1/2 cups milk 3,25% (entire milk)
  • 2 cups of sugar
  • 1 1/2 cupcream to whip 35%
  • 1 tsp of extract of vanilla
  • 1 miche of bread to the cut cinnamon in cubes of 1 po (1 lb)
  • 1 cup of gilded grapes
Sauce to the rhum

  1. Greased a saucepan de13x9x2-pouce In a big bowl, beat the eggs, add milk, Sugar and the vanilla, and well to toss. In a big bowl to cut the bread in cubes to add the grapes To Pour the preparation liquidates on the bread to cover and refrigerate 2 heures.Préchauffer the
  2. oven to 350F To Discover the pouding and cook 1,15 hours. Serve tepid with sauce to the rhum.
rhum sauce
  1. In an average cauldron to mix the brown sugar, butter and well to mix about 2 minutes. Add the cream, the rhum and the cinnamon. Cook slowly and reduce to 1-1/2 compacts sauce,environ 5 minutes, serve tepid

12 Portions
One can prepare it until 2 days in advance, cover and réfrigérer. Reheat for the next service.

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