Печен френски тост
Дебели бриоци се поглъщат от тестото, докато захарните пекани придават карамелизирана криза.
Източник: Марта Стюарт Ливинг, ноември 2010 г.
Общо време
Prep
Дози
Общо време
Общо време
Общо време
Дебели бриоци се поглъщат от тестото, докато захарните пекани придават карамелизирана криза.
Източник: Марта Стюарт Ливинг, ноември 2010 г.
Prep
Дози
26.04.2023 @ 20:17
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“Thick brioche is engulfed by the dough, while the sugared pecans give a caramelized crunch. Source: Martha Stewart Living, November 2010. 3 hours 10 min 10 Total time Prep Doses Ingredients 6 large eggs 2 cups milk 1/3 cup heavy cream 1/3 cup plus 3 tablespoons sugar 1 teaspoon pure vanilla extract 1 teaspoon freshly grated nutmeg 1/2 teaspoon coarse salt 10 pearls (about 3/4 inch thick) 1 cup pecans (coarsely chopped or crushed) Rum-Raisin Maple Syrup, for serving Instructions 1. Beat the eggs in a bowl. Stir in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt. 2. Work in batches, crumble 10 pieces of brioche into the dough to cover. Cover the brioches in a 9-to-13-inch ceramic or glass dish. Pour the remaining dough on top. Chill, covered, for at least 2 hours. 3. Preheat the oven to 375 degrees. Pour with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment paper, for 25 minutes. Uncover; bake until the top is golden brown and crispy, another 20-25 minutes. Serve with syrup.”