Gâteau quatre-quarts façon pain doré

Name: Gâteau quatre-quarts façon pain doré 2 portion | avec sirop aux bleuets et au thym et crème fouettée fraîche
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 304 g Quatre-quarts à la vanille; 2 pièce(s) Confiture de bleuets; 2 pièce(s) Œuf; 2 cs Sirop d'érable; 113 ml Crème; 1 pièce(s) Citron; 7 g Thym; 28 g Amandes, tranchées; 2 cs Beurre*; 3 cs Lait*; 0.13 cc Sel*

2 portion | avec sirop aux bleuets et au thym et crème fouettée fraîche

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If you've never tried this melt in your mouth variation of a brunch classic, you've been missing out! Get ready to see soft vanilla pound cake transform into buttery, golden-brown French toast perfection. A fragrant blueberry-thyme syrup, freshly whipped cream and toasted almonds will take you to brunch bliss!

Allergènes:

Oeuf

•Lait

•Amandes

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

304 g

Quatre-quarts à la vanille

2 pièce(s)

Confiture de bleuets

2 pièce(s)

Œuf

(Contient Oeuf)

2 cs

Sirop d'érable

113 ml

Crème

(Contient Lait)

1 pièce(s)

Citron

7 g

Thym

28 g

Amandes, tranchées

(Contient Amandes)

Pas inclus dans votre livraison

2 cs

Beurre*

3 cs

Lait*

0.13 cc

Sel*

Informations nutritionnelles

Énergie (kcal)590 kcal

Graisses43 g

dont saturés22 g

Glucides40 g

dont sucres34 g

Fibres4 g

Protéines12 g

Cholestérol300 mg

Sel250 mg

Gras Trans0.5 g

Potassium300 mg

Calcium225 mg

Fer2 mg

Ustensiles

•Zesteur

•Grand bol

•Fouet

•Cuillères à mesurer

•Grande poêle antiadhésive

Instructions

PDF

Cut pound cake into six 1-inch slices.
Zest, then juice lemon.
Whisk together eggs, 3 tbsp milk and 1/8 tsp salt in a large bowl.

Heat a small pot over medium-high heat.
When hot, add 1 tbsp butter, then swirl the pot until melted. Add blueberry jam, maple syrup, thyme sprigs and 1 tbsp lemon juice.
Bring to a simmer, stirring constantly, until mixture is smooth and slightly thickened, 2-3 min.
Remove the pot from heat.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Heat the same pan over medium.
While the pan heats, carefully place pound cake slices in egg mixture one by one. (TIP: Let pound cake sit in the egg mixture for 5-10 seconds to allow it to soak up egg mixture!)
When the pan is hot, add 1 tbsp butter, then swirl the pan until melted
Add pound cake slices. Cook until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan. Cook French toast in batches if necessary, using 1 tbsp butter per batch. Carefully wipe the pan clean between batches.)
Remove the pan from heat.

Add cream and lemon zest to a large bowl. Using a hand whisk or electric mixer, beat until stiff peaks form, 1-2 min.
Remove and discard thyme sprigs from blueberry syrup.
Divide pound cake French toast between plates, then drizzle blueberry-thyme syrup over top.
Dollop whipped cream over top, then sprinkle with toasted almonds.