4949 Pouding de Fromage au Pain

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Spread some slices of stale bread with butter, sprinkle with cheese and arrange them in a pie dish. When three-quarters full, cover with a custard mixture made by whisking dl (¼ pt or U.S. cup) White Bouillon into 4 egg yolks; this will be suitable for a dish of 5 dl (18 fl oz or U.S. cups) capacity.

Sprinkle well with grated cheese, cook in the oven au Bain-marie and glaze at the last moment.