PANE CAFFE LATTE
| INGREDIENTS 2 x 2cm-thick slices (about 160g) brioche, halved crossways 375ml (1 1/2 cups) milk 500ml (2 cups) freshly brewed espresso coffee Demerara sugar, to serve | HOW TO MAKE
1.Preheat oven to 180°C. Place the brioche, in a single layer, on a baking tray. Bake in oven, turning halfway through cooking, for 20 minutes or until golden. Set aside to cool.
2.Meanwhile, heat the milk in a saucepan over medium heat until almost boiling. 3.Break the brioche into large pieces. 4.Pour the coffee among mugs. Add the milk. Sprinkle with demerara sugar and serve with brioche. |
NOTES
Time plan tip: You can prepare this recipe to the end of step 1 up to 1 day ahead. Store the brioche in an airtight container. Continue from step 2 just before serving.
Time plan tip: You can prepare this recipe to the end of step 1 up to 1 day ahead. Store the brioche in an airtight container. Continue from step 2 just before serving.
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