Brioche-Cherry Slipper

Name: Brioche-Cherry Slipper
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 ml Cherry nectar; 1 package Vanillin sugar; 500 g frozen cherries; 2–3 coated tablespoons of cornflour; 3 TABLESPOONS Butter; 5 TABLESPOONS Sugar; 8 discs Brioche-Brot; 225 ml Milk; 3 Eggs (size M); 3 TSP ground poppy seed; 25 g flaked almonds; 7-10 Tbsp Cling film; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 ml Cherry nectar
1 package Vanillin sugar
500 g frozen cherries
2–3 coated tablespoons of cornflour
3 TABLESPOONS Butter
5 TABLESPOONS Sugar
8 discs Brioche-Brot
225 ml Milk
3 Eggs (size M)
3 TSP ground poppy seed
25 g flaked almonds
7-10 Tbsp Cling film
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Bring the cherry nectar, except for 3 tbsp., vanilla sugar and cherries to the boil in a pot, continue to simmer for about 3 minutes. Mix the starch with 3 tbsp. nectar, add to the cherries while stirring, simmer for about 2 minutes, pour into a bowl. Cover compote with cling film and put aside
2
In the meantime melt butter and 2 tablespoons of sugar. Spread slices of bread with it. Whisk milk, eggs, 3 tablespoons sugar and poppy seeds. Layer the slices of bread and stewed cherries in a greased casserole dish. Pour egg milk over the bread.
3
Cover the casserole with aluminium foil and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. After about 35 minutes sprinkle almonds on top and bake until done