Heavenly juicy oven slipper

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3 1
It is hard to believe that something so delicious is born of thrift. These deliciously processed white bread leftovers are given a dash of refinement with orange water
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 500 g White bread
  • 1 Vanilla pod
  • 2 Apples (e.g. Jonagold)
  • 1 TEASPOON Cinnamon
  • 300 ml Milk
  • 250 g Whipped cream
  • 4 Eggs (Gr. M)
  • 50 g Sugar
  • 1/2 Organic lemon and orange
  • 8 drops Orange blossom water
  • 7-10 Tbsp Grease
  • 2-3 TABLESPOONS flaked almonds
  • 250 g Berries (e.g. strawberries, raspberries and blackberries)
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp edible petals for decoration

Directions

  1. 1

    Cut bread into cubes of about 1.5 cm. Cut the vanilla pod in half lengthwise, scrape out the pulp with the back of a knife. Peel and quarter apples, cut out the core. Dice apples. Mix apples, cinnamon and half vanilla pulp.

  2. 2

    For the glaze, mix milk, cream, eggs, sugar, citrus peel, orange blossom water and the rest of the vanilla pulp with the whisks of the mixer.

  3. 3

    Mix bread, apples and icing well. Pour into a well greased casserole dish. Sprinkle with almonds. Bake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 30-35 minutes.

  4. 4

    Select the berries or clean and wash them. Dust the oven slippers with icing sugar. Decorate with berries and possibly flowers. Serve with vanilla sauce.

Nutrition Facts

KCAL
560 kcal
CARBS
66 g
FATS
23 g
PROTEINS
16 g