in Dessert Recipes

Poor Knight a little different

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Ingredients for 4 servings:

  • 100 g cranberry compote
  • 100 ml orange juice
  • 2 pinches of ground cinnamon
  • 2 m.-sized eggs
  • 150 ml milk
  • ½ packet of vanilla sugar
  • Salt
  • 8 slice(s) cake (Stollen, 40g)
  • 1 tbsp clarified butter
  • 4 scoops of ice cream, vanilla

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Utilization of leftover tunnels

Combine cranberry compote, orange juice, and cinnamon in a small saucepan, bring to a boil, and simmer for 3-4 minutes. Set aside. Whisk the eggs, milk, vanilla sugar, and a pinch of salt vigorously. Toss the Stollen slices several times in the egg mixture until they are fully coated. Heat the clarified butter in a pan. Fry the Stollen slices over medium heat for 3-4 minutes on each side. Remove from the pan and briefly place on kitchen paper to drain. Serve the “French toast” with vanilla ice cream and cranberry compote.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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