Brioche – Casserole with Cranberry Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g cake (brioche plait), stale
- 300 ml milk
- 3 egg (s)
- 40 g suar
- 1 packet vanilla sugar
- 350 g cranberry compote
- cinnamon
- 50 grams sugar
- 2 egg whites
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Cut the braid (Striezel) into slices and then cut them in half. Whisk milk, eggs, sugar, cinnamon and vanilla sugar, mix with the Striezel slices and let rest for about 10 minutes. In the meantime, preheat the oven to approx. 160 degrees (convection).
- Butter a baking dish and sprinkle with sugar. Pour in half of the Striezel mass, spread the jam (depending on your taste, you can of course take a little less if you don`t like it so sweet), and add the rest of the Striezel mass. Bake in the oven on the middle rack for about 25 minutes until golden brown.
- In the meantime, beat the egg whites with the sugar until stiff. Spread the egg whites on the casserole like a pile, make a wave pattern with a fork or spoon and place in the oven again for about 5 minutes.
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