John Myers
Ingredients for 4 servings:
- 350 g brioche or Striezel, stale
- 300 ml milk
- 3 eggs
- 40 g sugar
- 1 packet of vanilla sugar
- 350 g cranberry compote
- Cinnamon
- Butter for the mold
- 50 g sugar
- 2 egg whites
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Cut the brioche (Striezel) into slices and then halve them. Whisk together the milk, eggs, sugar, cinnamon, and vanilla sugar, mix with the Striezel slices, and let rest for about 10 minutes. In the meantime, preheat the oven to approximately 160 degrees (fan oven). Butter a baking dish and sprinkle with sugar. Pour in half of the Striezel mixture, spread with the jam (you can of course use a little less if you don’t like it too sweet), and add the rest of the Striezel mixture. Bake in the middle of the oven for about 25 minutes until golden brown. In the meantime, beat the egg whites with the sugar until stiff peaks form. Spread the beaten egg whites in small piles on the casserole, create a wavy pattern with a fork or spoon, and return to the oven for about 5 minutes.
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