French toast

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Bring 450 ml nectar, vanillin sugar and 50 g sugar to the boil in a saucepan. Add plums and simmer for about 3 minutes. Remove plums with a skimmer. Stir 1 packet of sauce powder and 5 tbsp. nectar until smooth. Bring the juice to the boil again. Stir in the sauce powder and simmer for about 1 minute. Remove from the stove. Add the plums again and let them cool down

2. 2

   Bring 450 ml milk to the boil in a saucepan. Stir 1 packet of sauce powder, 25 g sugar and 5 tbsp milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the stove and let cool

3. 3

   Mix eggs, 250 ml milk and 1 pinch of salt in a flat bowl. Leave the slices of bread to stand for approx. 15 minutes, turning them in between

4. 4

   Heat the clarified butter in portions in a large coated pan. Fry two slices of bread (let them drip off a little beforehand) on each side for 3-4 minutes, turning them over medium heat until golden brown. Drain on kitchen paper and keep the finished Arme Ritter warm. Dust the knights with icing sugar. Serve with plum compote and some sauce. Add the rest of the compote and sauce

Nutrition Facts

KCAL
800 kcal

CARBS
105 g

FATS
30 g

PROTEINS
26 g