Poor Stollen Knights with red Christmas grits

Name: Poor Stollen Knights with red Christmas grits
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 4 TABLESPOONS Mulled wine; 125 ml Mulled wine; 1 1/2 TABLESPOONS Cornstarch; 50 g demerara sugar; 50 g demerara sugar; 200 g Berry Blend (TK); 7-10 Tbsp Cinnamon; 2 Eggs (Gr. M); 100 ml Milk; 6 Disc/s stale stollen (1-2 cm thick); 6 TABLESPOONS Butter

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Great if there is something left of the advent pastry: Turned in cinnamon milk and fried, a heavenly dessert! Served with a lightning gruel of mulled wine and frozen fruit and vanilla ice cream.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

4 TABLESPOONS Mulled wine
125 ml Mulled wine
1 1/2 TABLESPOONS Cornstarch
50 g demerara sugar
50 g demerara sugar
200 g Berry Blend (TK)
7-10 Tbsp Cinnamon
2 Eggs (Gr. M)
100 ml Milk
6 Disc/s stale stollen (1-2 cm thick)
6 TABLESPOONS Butter

Directions

1
For the groats, stir 4 tablespoons of mulled wine with starch until smooth. Bring 125 ml mulled wine to the boil. Stir in the starch and simmer for about 2 minutes while stirring. Add 50 g sugar and frozen berries. Let it cool down and put it in a cool place.
2
For the stollen knights mix 50 g sugar and 1⁄4 teaspoon cinnamon. Whisk eggs and milk. Turn the Stollen slices in it one after the other. Heat butter in 2 portions in a wide pan.
3
Fry half of the Stollen slices for about 5 minutes on each side, turning once. Take out and turn in cinnamon sugar. Arrange the poor Stollen knights with Christmas grits. If you like, serve vanilla ice cream with it.