Poor Knights with a twist

Ingredients for 3 servings:

• 500 g apples, sour
• 1 m.-sized vanilla pod(s), slit open
• 2 tbsp raisins
• 100 ml white wine
• 40 g sugar
• some lemon peel, untreated, grated
• 6 dumplings (potato dumplings), cooked from the day before
• 2 m.-sized eggs
• 150 ml milk
• 3 tbsp coffee cream
• 100 g breadcrumbs
• some clarified butter for frying
• some cinnamon sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel, core, and slice the apples. Split the vanilla pod. Place the apple pieces, vanilla pod, raisins, wine, sugar, and lemon zest in a saucepan and simmer over low heat for 8-10 minutes. Let the resulting apple compote cool, then remove the vanilla pod. Cut each of the potato dumplings (cooked the day before) into 4 slices. Whisk together the eggs, milk, coffee cream, and a little lemon zest. Pour over the dumpling slices and let them rest for a short while. Remove the dumpling slices from the egg wash, coat in breadcrumbs, and fry in clarified butter until golden brown on both sides. Serve the French toast with cinnamon sugar and compote.