Yeast Cake Casserole for Breakfast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 large egg (s)
- 230 ml milk
- 230 ml cream
- 155 g honey
- 1 ½ teaspoon vanilla extract
- 2 teaspoons orange peel, grated
- 0.5 teaspoon ½ salt
- 1 yeast plait
- 60 g raisins
- Butter, for greasing.
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- In a bowl, stir together the eggs, milk, cream, honey, vanilla extract, orange zest and salt and set aside.
- Grease the baking dish with butter, cut the yeast plait into 2.5 - 3 cm thick slices. Now place the slices in the baking dish, spread the raisins over them and place the remaining yeast plaited slices on top. Make sure that the raisins are in between, otherwise they will turn black when baking.
- Now pour the egg mixture over it and let it stand for about 15 minutes. Always press the discs a little into the liquid.
- Then put in the oven and bake for 55 - 60 minutes. Or until the yeast cake slices have a nice brown color and the pudding is firm.
- Take out and let cool down a bit.
- It can be served warm or cold. Preferably with a little maple syrup, I always use a fresh yeast plait.
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