Semmelschmarren with elderberry compote

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Dice the bread rolls. Place in a large bowl. Whisk milk, salt and eggs. Pour over the rolls, cover and leave to stand for about 1 hour. Stir several times

2. 2

   Peel apples, quarter them, cut out the core and cut them into slices. Put elderberry juice and apple juice in a pot, bring to the boil. Add the apples, let them steep for 2-3 minutes. Lift them out with a ladle. Bring the juice back to the boil. Stir sauce powder, 2 tablespoons sugar and 6 tablespoons water until smooth. Stir into the boiling juice, bring to the boil and simmer for 1 minute. Remove from the stove. Add apples again. Let cool down

3. 3

   Heat 10 g butter in a large ovenproof pan, add soaked roll and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Mix cinnamon and 2 tablespoons of sugar. Remove the breadcrumbs from the oven and tear into pieces with two forks

4. 4

   Heat 15 g butter in 3 portions in a large frying pan and bake the bread margarine in 3 portions in it again until golden brown while turning. Keep warm. Arrange the bread marrows on plates with cinnamon sugar and icing sugar. Add the compote. Serve with whipped cream

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
770 kcal

CARBS
110 g

FATS
24 g

PROTEINS
27 g