Gingerbread Bun

By corlear

Pain Perdu au Pain d'Epices
from the Clos de Vougeot

Ingredients

• Bun from 4 or 5 days
• 30 eggs
• 100 gramms of butter
• Castor sugar
• 2 pinches of canelle
• 8 pears
• 40 grams of sugar
• 100 grams of gingerbread of bread-crumbs
• Blackcurrent berries cook in syrup, 100 gramms
• 1 syrup liter (1 liter of water mixed with 800 grams of sugar)
• Deep-frozen mash blackeurrent, 300 grams
• Deep-frozen mash raspberries, 300 grams
• Vanilla

Details

Servings 8

Preparation

Step 1

Peel the pears and cook them in the liter of syrup.

Slice the bun in slices. Mix sugar, vanilla and canelle.

Soak the bun in this mixture, then in the gingerbread bread-crumbs.

Let cook 5 minutes on each side.


Mix the blackcurrent and raspberries mashes with a half-liter of the pears cooking.

Put the bun with a bowl of vanilla ice-cream on a plate, the pear sliced like a fan with the blackcurrent berries and the mash berries. Decorate like you want.