French toast with quince by Laurent Mariotte

Ingredients

4 servings

• 400 g of stale bread, sliced
• 4 eggs
• 2 sachets of vanilla sugar
• 50 cl of whole milk
• 50 g of brown sugar
• 50 g of butter
• 2 quinces
• 50 g of butter
• 50 g of brown sugar
• 1/2 lemon

Steps

1. 1

   Cook the quinces in boiling lemon water for 20 minutes.

2. 2

   Peel them, cut them into 8 wedges and remove the seeds.

3. 3

   Heat the butter and sugar in a pan and caramelize the quince wedges on both sides. Remove the quinces.

4. 4

   Prepare the egg wash. Beat the eggs with the vanilla sugar, pour in the milk.

5. 5

   Soak the bread in the egg wash and let it soak for 3 minutes.

6. 6

   Melt the butter in the same pan, add the brown sugar and brown the bread on both sides.

7. 7

   Divide onto four plates. Arrange the quince wedges on top. Serve warm.

8. 8

   Make your life easier: Quince is difficult to peel and cut when raw. Once cooked whole in boiling water, this tough fruit becomes tender.