{"id":845,"date":"2025-12-17T23:14:33","date_gmt":"2025-12-17T22:14:33","guid":{"rendered":"https:\/\/cuisine.william-bruder.fr\/?p=845"},"modified":"2025-12-17T23:14:33","modified_gmt":"2025-12-17T22:14:33","slug":"gateau-pain-perdu-pommes-et-raisins-secs","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=845","title":{"rendered":"G\u00e2teau pain perdu, pommes et raisins secs"},"content":{"rendered":"\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g de pain rassis <\/li>\n\n\n\n<li>50 g de beurre<\/li>\n\n\n\n<li>50 g de sucre (ou miel)<\/li>\n\n\n\n<li>50 cl de lait<\/li>\n\n\n\n<li>2 \u0153ufs<\/li>\n\n\n\n<li>50 g de raisins secs<\/li>\n\n\n\n<li>2 ou 3 pommes<\/li>\n\n\n\n<li>Cannelle ou vanille (facultatif)<\/li>\n<\/ul>\n\n\n\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<p>Mettre les raisins \u00e0 gonfler dans de l&rsquo;eau tr\u00e8s chaude (ou du th\u00e9)<\/p>\n\n\n\n<p>Porter le lait \u00e0 \u00e9bullition et y faire tremper le pain \u00e9miett\u00e9 pendant une dizaine de minutes.<\/p>\n\n\n\n<p>Bien m\u00e9langer les \u0153ufs et le sucre avec un fouet.<\/p>\n\n\n\n<p>\u00c9craser le pain \u00e0 l&rsquo;aide d&rsquo;une fourchette et y ajouter le beurre fondu, le m\u00e9lange \u0153ufs\/sucre, puis les raisins \u00e9goutt\u00e9s et les pommes coup\u00e9es en petits d\u00e9s (et \u00e9ventuellement la cannelle ou la vanille). Bien m\u00e9langer.<\/p>\n\n\n\n<p>Verser dans un moule \u00e0 cake beurr\u00e9 et faire cuire 30 \u00e0 40 mn au four th. 200\u00b0 <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Pr\u00e9paration Mettre les raisins \u00e0 gonfler dans de l&rsquo;eau tr\u00e8s chaude (ou du th\u00e9) Porter le lait \u00e0 \u00e9bullition et y faire tremper le pain \u00e9miett\u00e9 pendant une dizaine de minutes. Bien m\u00e9langer les \u0153ufs et le sucre avec un fouet. \u00c9craser le pain \u00e0 l&rsquo;aide d&rsquo;une fourchette et y ajouter le beurre fondu, &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=845\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">G\u00e2teau pain perdu, pommes et raisins secs<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[143],"class_list":["post-845","post","type-post","status-publish","format-standard","hentry","category-desserts","tag-pain-perdu"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/845","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=845"}],"version-history":[{"count":1,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/845\/revisions"}],"predecessor-version":[{"id":846,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/845\/revisions\/846"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}