Poor Ritter casserole with berries

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the berries, drain and put some aside for decoration. Sort the remaining berries, cut large berries into smaller pieces or remove them from the panicles with a fork. Mix the red fruit jelly powder and 6 tablespoons of nectar.

2. 2

   Bring 50 g sugar and the remaining nectar to the boil. Stir in the mixed powder and let it swell at low heat while stirring for about 5 minutes. Add fruit after 2 minutes. Let cool down briefly. Mix eggs, milk, starch, 100 g sugar, vanillin sugar and salt.

3. 3

   Cut the slices of bread diagonally in half, turn briefly in the egg mixture and alternate with the berry compote in an ovenproof dish. Finally, carefully pour the rest of the egg mixture from the edge into the casserole dish.

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-25 minutes until brown. If necessary, cover the last minutes with aluminium foil. In the meantime, carefully roast the hazelnut leaves in a pan without fat and remove.

5. 5

   Remove the casserole and sprinkle with hazelnut leaves, dust with icing sugar and decorate with mint.

Nutrition Facts

KCAL
590 kcal

CARBS
99 g

FATS
13 g

PROTEINS
15 g