4
stale rolls, thinly sliced ('batzenstiegen'or 'zopfbrotschnitten' for
preference)
3
eggs
250ml
milk
100g
raisins
60g
butter
cinnamon
mixed with icing sugar, for dusting
Heat
the milk in a pan until lukewarm (body heat) then take off the heat. Whisk the
eggs lightly then, whilst whisking constantly, pour in the milk in steady
stream. Pour the resultant mixture over the sliced rolls and raisins (which
should be arranged in a bowl). Set aside for the liquid to have plenty of time
to soak in.
Heat the butter in a frying
pan and when hot add the bread and custard mix. Fry until cooked through and
the mixture is beginning to set. Transfer to a serving bowl and dust with the
cinnamon and sugar mix. Accompany with stewd apples.
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