in Dessert Recipes

Salzburg bread casserole à la Gabi

updated

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Ingredients for 4 servings:

  • 500 g brown bread, – 750 g (not freshly baked)
  • Milk or water
  • 2 eggs, – 3
  • 50 g margarine
  • 75 g sugar
  • 1 tsp, smothered cinnamon
  • 2 tbsp semolina, – 3 tbsp
  • 2 tbsp rum or brandy (or fruit juice)
  • 1 can applesauce
  • powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Crumble the bread, soak in milk or water, and squeeze out excess moisture. Separate the eggs. Beat the margarine, sugar, and egg yolks until frothy. Add the cinnamon, semolina, rum, brandy, or juice and mix with the bread. Beat the egg whites until stiff and fold in. Fill a greased baking dish, alternating between the bread mixture and the applesauce. Bake in a preheated oven at 200°C for about 40 minutes. Dust with powdered sugar before serving. Serve with vanilla sauce.

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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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