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4
Easy
15 min
By Nisha Katona
Published 2017
This is teurgole, a Normandy dish that was cooked in the slow, dying heat of bread ovens. It’s as hospitable a breakfast treat for houseguests as can be. It’s mindlessly simple to throw together: bang in the oven and bake overnight after a heavy evening. Set your oven timer and, come morning, see your guests stagger, bleary eyed, into the open arms of a creamy cinnamon rice pudding under that thick duvet of browned, caramelized skin.