4 tablespoons of butter
8 slices of bread without crust
1/2 cup of jaboticaba gelée
1 cup of red wine
1 cinnamon stick
1 tablespoon of cornstarch
4 eggs
1/4 cup of cornstarch
1/2 tablespoon of flour
4 egg whites
4 tablespoons of butter
8 slices of bread without crust
1/2 cup of jaboticaba gelée
1 cup of red wine
1 cinnamon stick
1 tablespoon of cornstarch
4 eggs
1/4 cup of cornstarch
1/2 tablespoon of flour
4 egg whites
Melt the butter in a frying pan
Fry the bread slices cut in half until they're golden brown on both sides
Form an oval shape with toasted bread slices, with one layer of bread and one layer of jaboticaba gelée
Heat the red wine with cornstarch and cinnamon stick, stirring to dissolve the cornstarch
When it's hot, remove the cinnamon stick and slowly pour the red wine over the bread slices, allowing them to absorb all the liquid
Beat the eggs with cornstarch very well
Add the flour gradually, beating always
Beat the egg whites until stiff
Combine the egg yolks and whites, mixing carefully
Place large spoonfuls of the egg mixture over the bread
Put it in a preheated oven (180°C) and bake until golden brown (about 10 minutes), but don't let it burn
Serve 6 portions.
