Masunjak

Ingredients for 2 servings:

• 3 rolls (wheat rolls), slightly stale
• 2 m.-sized eggs
• 120 ml cream
• 50 g sugar
• 60 g butter
• 60 g hazelnuts, ground
• 60 g raisins
• 2 tbsp rum
• 2 tbsp, heaped powdered sugar
• 2 tbsp cinnamon powder

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple dessert from Carinthia/Slovenia

Mix the powdered sugar with the cinnamon. Soak the raisins in the rum. Whisk the cream, eggs, and sugar well. Cut the bread into 1 cm cubes. Mix with the hazelnuts and spread the egg cream over the bread. Mix everything well. Let it soften for a few minutes. Heat the butter in a wide pan, add the soaked bread cubes, stir with a wooden spoon, and toast over medium heat until nicely browned, stirring continuously. Just before the end, add the raisins and stir in. Transfer to a bowl and sprinkle with plenty of cinnamon and sugar. Serve warm with compote. Tip: Can also be served in smaller portions as a dessert.