Terrine of lost brioche

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Terrine of lost brioche

Terrine of lost brioche

Terrine of lost brioche

Ingredients Terrine of lost brioche
Number of persons

leftover stale brioche (enough to line a terrine)

2 eggs

3 tablespoons powdered sugar

20 cl milk


3 tablespoons brown sugar

30 g semi-salted butter

Preparation Terrine of lost brioche
Total Time: 45 min
Preparation time: 15 min
Cooking time: 30 min
Preheat the oven to 210°C (thermostat 7).
First of all, estimate the quantity of brioche you have left.
Mix the 2 eggs, the caster sugar and the milk in a bowl.
Cut the remaining brioche into slices and place them in the terrine.
Pour the machine over them.
These quantities are good for half a terrine.
Otherwise, increase the amount of milk.
Sprinkle the brown sugar, some 4 spices and spread the semi-salted butter on top.
Close the terrine with the lid and bake for 30 minutes.
At the end of the cooking time, be careful not to burn yourself when removing the lid. As for the soufflé, the terrine will have swollen and will go down as it cools.
A plus: why not add chocolate chips or slices of caramelised apple and almonds between the slices of brioche!
You can accompany it with a scoop of vanilla ice cream or decorate with a cloud of whipped cream.
Enjoy your meal.

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