Detailed advice for perfecting a caretaker's pudding appeared in
an 1939 issue of magazine, Marie-Claire.
The French writer, Colette ~ "Before breaking into your bread raft, sprinkle it with salt. The salt gives the sugar bite; slightly salted sugar is yet another important principle neglected in many Parisian puddings and pastries, which become bland and tasteless."
Although, usually, we wouldn't consider the modern version of
Cafe au Lait listed as a pudding...
The recipe here is very much a breakfast pudding delight.
It is really quite simple and yet elegant.
This recipe may have been perfected out of "make-do" ingredients by a simple caretaker of a French Country Estate; However, the taste and textures in this cup-of-joe makes me think it was originally prepared for a spoiled French King. I can just see him, stamping his feet, whining for
his morning Cafe au Lait...
Cafe au Lait
An old French Countryside Version
Prepare a sweetened
cafe au lait
(I use: 1 part espresso to 1 part half and half)
Pour into small oven safe
bowl
(amount of cafe au lait needed
will depend on the size of your bowl)
Cut a slice of French bread to fit your bowl.
(Don't forget to butter your bread!)
Place the bread onto the surface of the coffee mixture.
Bake in hot oven (400 degrees Fahrenheit)
When it looks a little browned and crunchy,
remove from oven...
Now there's a simple breakfast dish fit for a king!
an 1939 issue of magazine, Marie-Claire.
The French writer, Colette ~ "Before breaking into your bread raft, sprinkle it with salt. The salt gives the sugar bite; slightly salted sugar is yet another important principle neglected in many Parisian puddings and pastries, which become bland and tasteless."
Cafe au Lait listed as a pudding...
The recipe here is very much a breakfast pudding delight.
It is really quite simple and yet elegant.
This recipe may have been perfected out of "make-do" ingredients by a simple caretaker of a French Country Estate; However, the taste and textures in this cup-of-joe makes me think it was originally prepared for a spoiled French King. I can just see him, stamping his feet, whining for
his morning Cafe au Lait...
Cafe au Lait
An old French Countryside Version
Prepare a sweetened
cafe au lait
(I use: 1 part espresso to 1 part half and half)
Pour into small oven safe
bowl
(amount of cafe au lait needed
will depend on the size of your bowl)
Cut a slice of French bread to fit your bowl.
(Don't forget to butter your bread!)
Place the bread onto the surface of the coffee mixture.
Bake in hot oven (400 degrees Fahrenheit)
When it looks a little browned and crunchy,
remove from oven...
Now there's a simple breakfast dish fit for a king!
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