Plums – Funeral Pyre
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g white bread (Brioche - Striezel)
- 500 g plums (plums)
- 80 g suar
- 2 teaspoons, leveled cinnamon
- 500 ml milk
- 7 egg (s)
- 120 g suar
- 1 lemon (s), the grated zest it
- 1 packet vanilla sugar
- Butter for the mold
- salt
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Wash the plums and cut in half. Then core and mix with sugar and cinnamon. Let it steep for about 10 minutes. Preheat the oven to 150 ° C. Spread a thin layer of butter on a baking dish.
- Cut the Striezel into 1 cm thick slices. Layer half of the slices in the pan and spread the plums on top. Cover with the remaining Striezel slices.
- Warm milk. Stir in eggs, sugar, vanilla sugar, a pinch of salt and grated lemon zest.
- Pour egg milk over the pyre and bake in the oven for about 50 minutes. Serve sprinkled with powdered sugar. Serve lukewarm.
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