Poor knights with hazelnut crust

Name: Poor knights with hazelnut crust
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 1 glass (720 ml) Cherries; 1/2 package Pudding powder "Vanilla Flavor"; 1 TABLESPOON sugar, 1 pinch of salt; 4-5 Eggs (Gr. M); 3/8-1/2 l Milk; 1 package Vanillin sugar; 8 Slices (approx. 40 g each); 7-10 Tbsp White bread or toast; 125 g hazelnut leaves or chopped hazelnuts; 3-4 Tbsp clarified butter or oil; 7-10 Tbsp Cinnamon sugar; 7-10 Tbsp Mint

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

1 glass (720 ml) Cherries
1/2 package Pudding powder "Vanilla Flavor"
1 TABLESPOON sugar, 1 pinch of salt
4-5 Eggs (Gr. M)
3/8-1/2 l Milk
1 package Vanillin sugar
8 Slices (approx. 40 g each)
7-10 Tbsp White bread or toast
125 g hazelnut leaves or chopped hazelnuts
3-4 Tbsp clarified butter or oil
7-10 Tbsp Cinnamon sugar
7-10 Tbsp Mint

Directions

1
Drain the cherries and collect the juice. Stir 3 tbsp. juice, pudding powder and sugar until smooth. Boil up the rest of the juice. Stir in pudding powder, bring to the boil and simmer for about 1 minute. fold in cherries and let everything cool down
2
Mix eggs, milk, vanillin sugar and salt in a flat bowl. If necessary, cut the slices of bread diagonally in half and let them steep for about 15 minutes. Turn over in between. Then turn in the hazelnuts and press down well
3
Heat clarified butter in portions in a coated pan. Fry the slices of bread on each side for 3-4 minutes at medium heat until golden brown and keep warm. Serve with the cherries. Sprinkle with cinnamon sugar and decorate with mint if desired.