Pouding chômeur - par Geneviève O’Gleman

It's better when it's good at home #111 Serves 4 Ingredients: 4 eggs 1/2 cup milk / 125 ml milk 1.5 L brioche bread 3/4 cup water (180 ml) 3/4 cup maple syrup (180 ml) For the coulis: 2 tbsp cornstarch 3/4 cup water (180 ml) 3/4 cup maple syrup (180 ml) Preparation: Crack 4 eggs into a mold, pour in the milk, and stir. Cut the brioche bread into small cubes. Soak the brioche bread thoroughly in the milk and egg mixture. To make the maple syrup more pliable, pour the water and maple syrup into a saucepan and bring to a boil. Make sure the brioche bun is well soaked, then spread the syrup over it. Bake at 180°C for 1 hour. For the coulis, add the cornstarch to the water and stir. Pour the mixed water and cornstarch into a saucepan, along with the maple syrup, and bring to a boil, stirring regularly. Pour the coulis over your pouding chômeur and serve. #itsbestwhenitsgood #cmqcb #recipe #cuisine #pudding