Arme Ritter casserole

Name: Arme Ritter casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 glass (720 g) Plums; 1 TABLESPOON Sugar; 30 g Cornstarch; 6 discs Brioche (ca. 2 cm= ca. 50 g); 3 Eggs (size M); 325 ml Milk; 7-10 Tbsp Salt; 1 package Vanillin sugar; 2 TABLESPOONS flaked almonds; 100 g Whipped cream; 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp Cinnamon and sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 glass (720 g) Plums
1 TABLESPOON Sugar
30 g Cornstarch
6 discs Brioche (ca. 2 cm= ca. 50 g)
3 Eggs (size M)
325 ml Milk
7-10 Tbsp Salt
1 package Vanillin sugar
2 TABLESPOONS flaked almonds
100 g Whipped cream
1 package Sauce powder "Vanilla flavor
7-10 Tbsp Cinnamon and sugar

Directions

1
Drain the plums and collect the juice. Boil up the juice and sugar. Stir starch with a little water until smooth and bind the juice with it. Fold in the plums and let them cool down. Place the brioche slices on a baking tray and lightly toast in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4).
2
Beat the eggs, 200 ml milk, salt and vanillin sugar. Turn the brioche slices briefly in the egg milk. Layer with the plums in a greased casserole dish. Pour the rest of the egg milk over it. Sprinkle with almonds.
3
Bake in the oven at the same temperature for 20-25 minutes. Put cream, 125 ml milk and sauce powder in a bowl and whip for about 3 minutes. Sprinkle brioche casserole with cinnamon and sugar. Add vanilla sauce.