Bread casserole with cherry sauce

Name: Bread casserole with cherry sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4-6 discs Wholemeal bread; 4-6 discs brown bread; 4 Eggs; 500 g Low-fat curd; 1 1/2 (each 200 g) Cup of whipped cream; 1 package Vanillin sugar; 75 g Sugar; 7-10 Tbsp juice and peel of 1 untreated lemon; 50 g Raisins; 50 g Hazelnut flakes; 1 glass (720 ml) Morello cherries; 1 TABLESPOON Cornstarch; 7-10 Tbsp Lemon balm

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4-6 discs Wholemeal bread
4-6 discs brown bread
4 Eggs
500 g Low-fat curd
1 1/2 (each 200 g) Cup of whipped cream
1 package Vanillin sugar
75 g Sugar
7-10 Tbsp juice and peel of 1 untreated lemon
50 g Raisins
50 g Hazelnut flakes
1 glass (720 ml) Morello cherries
1 TABLESPOON Cornstarch
7-10 Tbsp Lemon balm

Directions

1
Halve the slices of bread. Stir eggs, quark, cream, vanillin sugar, 50 g sugar, lemon peel and lemon juice until smooth. Put 2/3 of the quark mixture into an ovenproof dish. Layer slices of bread on top.
2
Sprinkle half the raisins and hazelnut leaves over the bread. Spread the rest of the quark mixture over it. Sprinkle with the remaining nuts and raisins. Bake the casserole in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes.
3
In the meantime puree the cherries and juice, bring to the boil. Stir the starch with a little cold water until smooth and thicken the sauce with it. Season to taste with the remaining sugar. Decorate the casserole with lemon balm.
4
Cherry sauce extra rich.