Brioche plum casserole with cinnamon

Ingredients for 4 servings:

• 500 g plums
• 2 tbsp plum jam
• 175 g sugar
• 400 g brioche, alternatively milk rolls
• 5 m.-sized eggs
• 2 tsp cinnamon powder
• 1 vanilla pod(s)
• 200 g whipped cream
• 200 g sour cream
• 1 pinch of salt
• 1 tbsp powdered sugar
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Wash, trim, stone, and quarter the plums. Mix with plum jam and 50g sugar. Cut the bread into thin slices. Whisk together 3 eggs and 2 egg yolks, 50g sugar, 1 1/2 teaspoons cinnamon, and vanilla seeds. Stir in both types of cream. Beat 2 egg whites and a pinch of salt until stiff peaks form. Gradually add 50g sugar and beat until dissolved. Fold into the cream mixture. Place half of the bread slices in two layers in a greased baking dish (approx. 23×34 cm). Pour half of the glaze over the slices. Arrange the plums on top, place the remaining bread slices on top, and spread the remaining glaze over the slices. Mix 25g sugar and 1/2 teaspoon cinnamon and sprinkle over the slices. Bake in a preheated oven at 175°C (convection not suitable) on the lowest rack for 1 hour. Cover after 30 minutes if necessary. Let stand in the turned-off oven for 10 minutes. Serve dusted with powdered sugar. Serve with vanilla ice cream or vanilla sauce.