Semmelschmarrn with elderberry compote

Name: Semmelschmarrn with elderberry compote
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Bread rolls from the previous day; 6 Eggs (Gr. M); 600 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp 2-3 apples; 1 (330 ml) Bottle of elderberry juice; 1/4 l apple juice; 1 packet of sauce powder vanilla; 3-4 Tbsp Sugar; 5 TSP Butter; 1 TEASPOON Cinnamon; 7-10 Tbsp Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Bread rolls from the previous day
6 Eggs (Gr. M)
600 ml Milk
7-10 Tbsp Salt
7-10 Tbsp 2-3 apples
1 (330 ml) Bottle of elderberry juice
1/4 l apple juice
1 packet of sauce powder vanilla
3-4 Tbsp Sugar
5 TSP Butter
1 TEASPOON Cinnamon
7-10 Tbsp Icing sugar

Directions

1
Roughly dice the rolls and place them in a large bowl. Whisk eggs, milk and 1 pinch of salt. Pour over the rolls, cover and leave to stand for about 1 hour. Stir several times
2
Peel, quarter, core and cut apples into slices. Boil up the whole juice. Simmer apples in it for 2-3 minutes, then lift them out. Boil up the juice again. Stir sauce powder and 6 tbsp. water until smooth and bind the juice with it. Season to taste with 1-2 tbsp. sugar. Add the apples again and let them cool down
3
Heat 2 tsp. butter in a large ovenproof pan. Spread the rolls in it and bake in the hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 20 minutes. Pick up the trash with 2 forks
4
Fry the sardines in 3 teaspoons of hot butter in a pan until golden brown. Keep warm. Mix cinnamon and 2 tbsp. sugar. Sprinkle the cinnamon sugar and icing sugar over the top of the stew. Serve with the compote. Serve with whipped cream. Drink: Coffee
5
Waiting time approx. 1 hour