John Myers
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Bread Casserole with Plum Compote
The perfect bread casserole with plum compote recipe with a picture and simple step-by-step instructions.
for the bread casserole
- 5 piece Rolls from the day before
- 750 ml Milk
- 3 piece Eggs separated
- 50 g Sugar
- 1 packet Vanilla sugar
- 1 tsp Grated lemon peel
- 1 tsp Ground cinnamon
for the plum compote
- 750 g Plums
for the brew
- 250 ml Water
- 2 tbsp Sugar
- 1 tsp Cinnamon
- 1 tsp Grated lemon peel
version 1
- Cut the rolls into strips. Stir the egg whites with the mixer until stiff. Mix the egg yolks with the milk, sugar and vanilla sugar until frothy. Fold in the cinnamon, lemon zest and egg white. Spread the rolls in a greased casserole dish, pour the egg-milk mixture over them and leave to stand for approx. 20 minutes, pour flakes of butter over them and bake at 175 degrees upper and lower heat for approx. 50 – 60 minutes until the casserole has risen nicely and is crispy is.
Variant 2
- Ingredients as for variant 1. Put the sliced rolls in a large bowl, pour the egg-milk mixture over them and let them steep for about 20 minutes. Spread the dough on a greased baking sheet, turn every 10-15 minutes and bake at 175 degrees upper and lower heat for about 60 minutes until everything is crispy.
Preparation of plum compote
- Wash, core and quarter the plums. Pour into the boiling stock, bring to the boil briefly and simmer gently over low heat for about 20 minutes until the plums are nice and soft.
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