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10 - Big croque XL
VERLOREN BROOD
INGREDIËNTEN:
4 sneetjes toastbrood
2 eieren
1 scheutje melk
1 snuifje kaneel
4 chocolade matinettes
rood fruit
bloemsuiker
PAIN PERDU
INGRÉDIENTS :
4 tranches de pain de mie
2 œufs
1 doigt de lait
1 pincée de cannelle
4 matinettes au chocolat
quelques fruits rouges
du sucre glace
VERLOHRENES BROT
ZUTATEN:
4 Scheiben Toastbrot
2 Eier
1 Schuss Milch
1 Priese Zimt
4 Schokoladenscheiben
Rote Früchte
Puderzucker
FRENCH TOAST
INGREDIENTS:
4 slices toast bread
2 eggs
1 dash milk
1 pinch cinnamon
4 chocolate matinettes
red fruit
icing sugar
NL
FR
DU
EN
BEREIDING:
Klop in een platte schaal de eieren samen met de melk en het snuifje
kaneel los. Dompel twee sneetjes toastbrood in het eiermengsel. Leg
ze vervolgens in de croquemachine. Leg bovenop de sneetjes brood
de chocoladematinettes. Dompel de twee overgebleven sneetjes
brood ook in het eiermengsel en dek hier de chocolade mee af. Bak
gedurende enkele minuten in de croquemachine. Bestrooi met een
laagje bloemsuiker en serveer met rood fruit.
PRÉPARATION :
Battez les œufs puis versez-les dans une assiette avec le lait et la
cannelle. Plongez deux tranches de pain de mie dans cette préparation
aux œufs. Placez vos croques dans l’appareil. Recouvrez les tranches
de pain de matinettes au chocolat. Plongez aussi les deux tranches de
pain restantes dans la préparation aux œufs puis placez-les par-dessus
le chocolat. Faites cuire votre pain perdu dans l’appareil à croque
pendant quelques minutes. Saupoudrez de sucre glace et servez avec
les fruits rouges.
ZUBEREITUNG:
Schlagen Sie die Eier in einer achen Schale mit Milch und Zimt
auf. Tauchen Sie zwei Scheiben Toastbrot in das Eiergemisch.
Legen Sie diese anschließend in den Sandwichmacher. Legen Sie
die Schokoladenscheiben auf die Toastscheiben. Tauchen Sie die
verbliebenen Brotscheiben ebenfalls in das Eiergemisch und bedecken
Sie die Schokoladenscheiben damit. Backen Sie alles für einige Minuten
im Sandwichmacher. Mit einer Schicht Puderzucker bestreuen und mit
roten Früchten servieren.
METHOD:
Lightly beat the eggs, milk and cinnamon in a shallow bowl. Dip the
two slices of toast bread in the egg mix. Then place them in the croque
machine. Place the chocolate matinettes on top of the bread. Dip the
two remaining slices of bread in the egg mix too and place them on
top of the chocolate. Bake for a few minutes in the croque machine.
Sprinkle with a layer of icing sugar and serve with the red fruit.
10


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