Bread dumpling-cherry casserole

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Warm 300 ml of milk lukewarm. Finely dice raisin bread and knead with lukewarm milk, vanillin sugar, custard powder and 2 eggs. Let the mixture stand for about 1 hour. In the meantime, drain the cherries and collect the juice.

2. 2

   Mix starch, sugar and 2 tablespoons cherry juice until smooth. Bring the rest of the cherry juice and lemon peel to the boil, remove from the heat, stir in the starch and cook for another 2 minutes while stirring. Remove lemon peel and add cherries.

3. 3

   Let the stewed cherries cool down. Form dumpling mass with wet hands to 10-12 dumplings. Let them simmer in boiling salted water for about 15 minutes. Take out with a skimmer and place in a greased ovenproof casserole dish (2 litres capacity).

4. 4

   Spread the stewed cherries between the dumplings. Whisk 3 eggs and 200 ml milk and pour over. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes.

5. 5

   Take out and let it cool down a little. In the meantime, roast the grated coconut in a pan without fat until golden brown. Sprinkle the casserole with grated coconut and decorate with mint.

Nutrition Facts

KCAL
810 kcal

CARBS
129 g

FATS
17 g

PROTEINS
24 g