John Myers
Cherry and Coconut Bread Casserole
The perfect cherry and coconut bread casserole recipe with a picture and simple step-by-step instructions.
- 400 Gr Fresh cherries pitted
- 100 Gr Bread cubes, toasted
- 50 g Butter
- 50 g Coconut flakes
- 1 dl Warm milk
- 2 Whipped egg whites until stiff
- 1 pinch Salt
- 2 Egg yolks
- 4 tbsp Sugar
- 1 Form 1 liter content! Buttered and sprinkled with ground almonds
- Preheat the oven to 180 degrees. Butter the shape and sprinkle with ground almonds. Put in a cool place.
- Stone the cherries and put aside.
- proteins. Beat with a pinch of salt until stiff, let 2 tablespoons of sugar lock in and keep beating until the mixture is glossy. Put aside.
- Roast the bread cubes in a good 30 g butter until golden brown, briefly heat the milk and pour over the bread cubes and let it steep.
- Mix the 50 grams of butter with the 2 tablespoons of sugar until soft, mix the egg yolks and breadcrumbs well.
- Now fold in the cherries and finally fold in the egg white mixture. Smooth into the pan and bake in the hot oven for about 50 minutes.
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