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Grana Padano<\/span>L\u00e9gumes<\/span>Viande<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”0px||0px||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” min_height=”146px” custom_margin=”0px||0px||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\nUn plat qui marie le sucr\u00e9 et le sal\u00e9 de mani\u00e8re surprenante. Cette version moderne de la recette originale du pain perdu est parfaite pour des brunchs \u00e9l\u00e9gants ou des petits-d\u00e9jeuners hors du commun. La douceur du pain se marie avec la fra\u00eecheur des fruits et la saveur intense du jambon cru et du Grana Padano, pour une exp\u00e9rience gustative unique et \u00e9quilibr\u00e9e.<\/h4>\n
Comment pr\u00e9parer le pain perdu ?
<\/strong>Dans cette recette, nous vous montrons la recette \u00e9tape par \u00e9tape, avec une touche gastronomique.
Il suffit de quelques ingr\u00e9dients et 20 minutes pour servir un plat raffin\u00e9, \u00e9quilibr\u00e9 et parfait pour impressionner vos invit\u00e9s,
ou pour vous choyer avec quelque chose de sp\u00e9cial le dimanche matin.<\/h4>\n\u00a0<\/strong><\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_margin=”-19px|auto||auto||” custom_padding=”6px|||||” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredienti” _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Ingr\u00e9dients<\/h2>\n
[\/et_pb_text][et_pb_text admin_label=”Ingredienti List” _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” header_font=”Merriweather||||||||” header_4_font=”Merriweather||||||||” header_4_font_size=”23px” header_4_line_height=”36px” width=”87%” custom_padding=”|30px||||” locked=”off” global_colors_info=”{}”]<\/p>\n
4 tranches de pain de mie
80 g de Grana Padano en copeaux
120 g de jambon cru
4 figues
80 g de myrtilles
Jeunes pousses d’\u00e9pinards
4 jaunes d’\u0153ufs
100 g de lait
Beurre
Sel et poivre<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”0px||0px||false|false” custom_padding=”||1px||false|false” global_colors_info=”{}”]<\/p>\n
Pr\u00e9paration<\/h1>\n
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STEP 1<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” min_height=”100px” custom_margin=”-20px||0px||false|false” custom_padding=”20px||1px||false|false” global_colors_info=”{}”]<\/p>\n
Dans un bol, battez les jaunes d’\u0153ufs avec le lait, une pinc\u00e9e de sel et une pinc\u00e9e de poivre. M\u00e9langez bien jusqu’\u00e0 obtenir une pr\u00e9paration homog\u00e8ne.<\/h4>\n
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STEP 2<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” min_height=”86px” custom_margin=”-20px||19px|||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
Trempez les tranches de pain dans la pr\u00e9paration, en les laissant absorber quelques
secondes de chaque c\u00f4t\u00e9.<\/h4>\n[\/et_pb_text][et_pb_text disabled_on=”off|off|off” module_class=”recipe_single_button” _builder_version=”4.19.4″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 3<\/p>\n
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Faites chauffer une noix de beurre dans une po\u00eale antiadh\u00e9sive et faites cuire les tranches
de pain pendant 2 \u00e0 3 minutes de chaque c\u00f4t\u00e9, jusqu’\u00e0 ce qu’elles soient dor\u00e9es et l\u00e9g\u00e8rement croustillantes.<\/h4>\n[\/et_pb_text][et_pb_text disabled_on=”off|off|off” module_class=”recipe_single_button” _builder_version=”4.19.4″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 4<\/p>\n
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Disposez le pain perdu sur une assiette, ajoutez les copeaux de Grana Padano, le jambon cru,
les figues coup\u00e9es en quartiers, les myrtilles et quelques feuilles de jeunes pousses d’\u00e9pinards frais. Et voil\u00e0, vos pains perdus sal\u00e9s sont pr\u00eats \u00e0 \u00eatre servis !<\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|off” _builder_version=”4.19.5″ _module_preset=”default” max_width=”90%” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_margin=”||0px||false|false” global_colors_info=”{}”]<\/p>\n
Variantes du pain perdu avec fruits frais<\/h2>\n
\u201cQue mettre sur le pain perdu ?”
Les possibilit\u00e9s sont infinies : sucr\u00e9es ou sal\u00e9es, classiques ou cr\u00e9atives.
Voici quelques id\u00e9es pour r\u00e9interpr\u00e9ter cette recette avec go\u00fbt..<\/h4>\n[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”Pain perdu sucr\u00e9” title_tablet=”Dry pasta and fresh pasta” title_phone=”Dry pasta and fresh pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Pain perdu avec cr\u00e8me de noisettes<\/strong>
\u00c9talez la cr\u00e8me sur les tranches apr\u00e8s les avoir cuites comme d\u00e9crit pr\u00e9c\u00e9demment et ajoutez un peu de pralin de noisettes pour une touche croquante. Un classique irr\u00e9sistible pour les amateurs de chocolat.
Pain perdu avec fraises et chantilly<\/strong>
Garnissez le pain perdu avec de la chantilly et des fraises fra\u00eeches pour un r\u00e9sultat frais et gourmand. Vous pouvez faire de m\u00eame avec d’autres types de fruits, comme la banane, la p\u00eache et les fruits rouges !
Pain perdu au panettone<\/strong>
Utilisez des tranches de panettone \u00e0 la place du pain classique. Parfait pour la p\u00e9riode de No\u00ebl, pour un petit-d\u00e9jeuner \u00e0 th\u00e8me, ou pour utiliser le dernier panettone apr\u00e8s les f\u00eates, \u00e0 servir avec de la cr\u00e8me anglaise ou de la marmelade d’agrumes.<\/p>\n[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”Pain perdu sal\u00e9” title_tablet=”Stuffed pasta” title_phone=”Stuffed pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” open=”off” sticky_enabled=”0″]<\/p>\n
Pain perdu avec avocat et saumon<\/strong>
Apr\u00e8s la cuisson, ajoutez des tranches d’avocat, du saumon fum\u00e9 et une pinc\u00e9e d’aneth frais.
\u00c9l\u00e9gance nordique dans un plat.
Pain perdu omelette<\/strong>
Versez la pr\u00e9paration d’\u0153ufs et de lait dans la po\u00eale avec des l\u00e9gumes hach\u00e9s et faites-les cuire comme une mini omelette
entre deux tranches de pain.
B\u00e2tonnets de pain perdu<\/strong>
Coupez le pain en b\u00e2tonnets avant de le tremper et de le cuire. Ces b\u00e2tonnets de pain perdu sont parfaits \u00e0 tremper dans
des sauces sucr\u00e9es ou sal\u00e9es, id\u00e9aux aussi pour un ap\u00e9ritif.<\/p>\n[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider color=”#000000″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|off” _builder_version=”4.19.5″ _module_preset=”default” max_width=”90%” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_margin=”||0px||false|false” global_colors_info=”{}”]<\/p>\n
Curiosit\u00e9s et conseils<\/h2>\n
Curieux d’en savoir plus sur le pain perdu ? Nos anecdotes et nos conseils sont faits pour vous.<\/h4>\n
[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”TIPS 1: Quel pain utiliser pour le pain perdu ?” title_tablet=”Dry pasta and fresh pasta” title_phone=”Dry pasta and fresh pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Le pain de mie est le plus utilis\u00e9, mais vous pouvez aussi essayer le pain brioch\u00e9, le panettone ou le pain rassis, de pr\u00e9f\u00e9rence de quelques jours :
il absorbe mieux la pr\u00e9paration de lait et d’\u0153ufs.<\/p>\n[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”TIPS 2: Comment faire un pain perdu parfait ?” title_tablet=”Stuffed pasta” title_phone=”Stuffed pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Pour un r\u00e9sultat optimal, laissez le pain bien absorber le m\u00e9lange d’\u0153ufs et de lait, faites cuire \u00e0 feu moyen et retournez seulement lorsqu’il est bien dor\u00e9.
La consistance id\u00e9ale doit \u00eatre moelleuse \u00e0 l’int\u00e9rieur et l\u00e9g\u00e8rement croustillante \u00e0 l’ext\u00e9rieur.<\/p>\n[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” disabled_on=”off|off|off” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”TIPS 3: Que servir avec le pain perdu ?” title_tablet=”Pasta formats” title_phone=”Pasta formats” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Fruits frais, sirop d’\u00e9rable, fromages affin\u00e9s ou charcuterie : le pain perdu est la recette parfaite pour laisser libre cours \u00e0 la cr\u00e9ativit\u00e9 !
Notre conseil est toujours d’utiliser des ingr\u00e9dients de saison et, bien s\u00fbr, d’ajouter des copeaux de Grana Padano pour plus de saveur !
Si vous organisez un brunch en famille ou entre amis, vous pouvez accompagner vos pains perdus d’une vari\u00e9t\u00e9 de croissants sal\u00e9s,
de pancakes et de d\u00e9licieuses madeleines !<\/p>\n[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”TIPS 4: Que boire avec le pain perdu ?” title_tablet=”Other types of pasta” title_phone=”Other types of pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Pour le pain perdu sucr\u00e9 : caf\u00e9, th\u00e9 ou jus d’orange. Pour le pain perdu sal\u00e9 :
un th\u00e9 vert froid ou un cocktail de brunch comme le mimosa ou un Bloody Mary l\u00e9ger.<\/p>\n[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”TIPS 5: Combien de calories contient un pain perdu sal\u00e9 ?” title_tablet=”Other types of pasta” title_phone=”Other types of pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Un pain perdu sal\u00e9 peut contenir environ 250 \u00e0 350 kcal par portion, selon les ingr\u00e9dients.
Pour un pain perdu l\u00e9ger, choisissez du pain complet, peu de beurre et accompagnez-le de l\u00e9gumes de saison pour une version plus l\u00e9g\u00e8re mais savoureuse.Il est \u00e9galement possible de pr\u00e9parer un pain perdu sans \u0153ufs, en les rempla\u00e7ant par deux cuill\u00e8res \u00e0 soupe de yaourt.
Pour une version sans lactose, vous pouvez pr\u00e9parer un pain perdu sans lait de vache, en utilisant \u00e0 la place l’alternative v\u00e9g\u00e9tale de votre choix.<\/p>\n[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider color=”#000000″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”related_product_wrapper ricette_main_sec” _builder_version=”4.19.4″ _module_preset=”default” background_color=”#f7f7f7″ global_colors_info=”{}”][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_padding=”||23px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#000000″ header_2_font_size=”56px” header_2_line_height=”97px” global_colors_info=”{}”]<\/p>\n
Recettes associ\u00e9es<\/h2>\n
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