| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Breads, German | 4 | Servings |
INGREDIENTS
| 6 | Sliced rolls or an equivalent amount of sliced | |
| White [French] bread | ||
| 4 | tb | Sugar |
| 3 | To 4 eggs | |
| 1 | ts | (heaped) cinnamon |
| 125 | g | Raisins and sultanas (4 1/2 oz) |
| 1/4 | l | Milk (1 cup plus 1 Tbsp) |
| 1 | ds | Salt |
| 75 | g | Butter (1/3 cup) |
INSTRUCTIONS
Mix the milk, eggs, cinnamon and sugar and beat until smooth. Cut the rolls into quarter inch thick slices, dip into the milk mixture, and then arrange in layers in a buttered baking dish. Scatter raisins and sultanas in between the layers. Dribble leftover liquid (if any) on top of the sliced rolls, and then dot the top with small dabs of butter. In order to keep the surface from drying out, cover the top of the dish with aluminum foil. Bake at 350 degrees F for about 30 minutes. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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