Warsaw fruit dessert

Ingredients for 4 servings:

• 400 g stale bread (leftovers) or fresh (spelt) bread
• 500 g whole milk
• 300 g apples
• 300 g pear(s)
• 250 g prunes
• 250 g raisins
• 5 eggs, size L – XL
• 100 g sugar or stevia-xylitol sweetener
• 2 tsp, heaped cinnamon powder
• 2 tbsp, heaped cocoa powder
• 2 packs of vanilla pudding powder, preferably without sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

very old recipe from Silesia – low in fat, with little sugar

Crumble the bread (possibly using a food processor fitted with a whisk) and soak it in the lukewarm milk. Stir in the custard powder, eggs, cinnamon, cocoa powder, and sugar. Wash the raisins in a sieve and let them drain. Quarter the apples and pears, removing the stems and cores. Finely grate them and add them to the soaked bread mixture. Finely chop the prunes and stir them in with the raisins using a wooden spoon. The mixture should have the consistency of batter. If the batter is too thick, simply add milk. If it’s too thin, add breadcrumbs. Pour into a buttered 28 cm springform pan dusted with semolina and smooth the surface. Bake at 170°C on the middle shelf for 90 minutes. Do not do the skewer test, as the high fruit content will cause batter to stick to the surface.