Poor knights with hazelnut crust

Name: Poor knights with hazelnut crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 glass (720 ml) Sour cherries; 1/2 package Pudding powder "Vanilla Flavor"; 1 TABLESPOON Sugar; 4 Eggs (size M); 300 ml Milk; 1 package Vanillin sugar; 1 pinch Salt; 8 discs (40 g each) White bread (from the day before); 125 g Hazelnut flakes; 6 TABLESPOONS Oil; 7-10 Tbsp Cinnamon and sugar; 7-10 Tbsp Mint

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 glass (720 ml) Sour cherries
1/2 package Pudding powder "Vanilla Flavor"
1 TABLESPOON Sugar
4 Eggs (size M)
300 ml Milk
1 package Vanillin sugar
1 pinch Salt
8 discs (40 g each) White bread (from the day before)
125 g Hazelnut flakes
6 TABLESPOONS Oil
7-10 Tbsp Cinnamon and sugar
7-10 Tbsp Mint

Directions

1
Drain the cherries on a sieve, collecting the juice. Stir pudding powder and sugar with a little cold water until smooth. Boil up the juice. Stir in the pudding powder, bring to the boil again.
2
Add the cherries and leave to cool. Mix eggs, milk, vanillin sugar and salt. Halve white bread slices and put them in the egg milk. Then turn in the hazelnut flakes. Heat the oil in a frying pan.
3
Fry slices of bread in portions and keep warm. Arrange poor knights on a plate, sprinkle with cinnamon and sugar. Decorate with mint. Add cherry compote.