Arme Ritter
French Toast
Ingredients
Ingredients for 6 Servings
- 6 Brioche rolls stale
- 3 Eggs
- ½ cup 125 ml Milk
- 4 tsp 20 g Vanilla sugar
- 3 tbsp 50 g Granulated sugar
- 4 tsp 2 cl Rum
- 3 Egg whites
- 3.5 oz 100 g Dried plums, chopped
- 3.5 oz 100 g Lingonberry compote
- ½ tsp Cinnamon and confectioner’s sugar for dusting
- Oil for frying
Instructions
- Take the crusts off the brioche rolls by grating them, setting the crumbs aside.
- Mix the milk with egg yolk, vanilla sugar, granulated sugar, and rum.
- Pour over the brioche rolls and let them become saturated.
- After 15 minutes, squeeze out the excess liquid, cut open to the middle, and fill with chopped dried plums and lingonberry compote.
- Form the brioche rolls into balls.
- Beat the egg white a bit, dip the brioche dumplings in it, and roll in the crumbs.
- Heat oil in a pan and fry until golden on all sides.
- Remove from the oil and let drip on paper towels.
- Mix cinnamon and confectioner’s sugar.
- Place the French toast on plates and dust with cinnamon sugar.
