powidl-pofesen (austrian french toast)

Name: Powidl-Pofesen (Austrian French Toast)
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: German
Ingredients: 8 slice(s) stale white bread; 2 - eggs; 1 cup(s) milk; 4 tablespoon(s) powidl (zwetschgen or plum jam); - powdered sugar; 2 tablespoon(s) rum; - ghee for frying

(1 RATING)

5 Pinches

Marion Wilting

Updated on Jul 15, 2017

The Austrian variation of French toast. Another example of hearty rural cuisine that makes use of stale bread... Powidl is the Austrian Zwetschgen stew which is made without sugar, just stewed zwetschgen / plums. In Europe, this is not considered a breakfast but a dessert. You can of course use plum jam. I posted this as a German recipe because JAP does not have Austrian recipes, but it is Austrian!!

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prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

8 slices stale white bread
2 - eggs
1 cup milk
4 tablespoons powidl (zwetschgen or plum jam)
- powdered sugar
2 tablespoons rum
- ghee for frying

How To Make powidl-pofesen (austrian french toast)

Step 1

Mix powidl with rum, let stand for a moment, then smear one side of each slice of bread with the powidl-rum mixture.

Step 2

Glue two slices together with the smeared side, so that you get 4 sandwiches.
Step 3

Beat together eggs, milk and and soak sandwiches from both sides so that they are soaked on the outside but don't get mushy.
Step 4

In a skillet, heat some clarified butter or ghee and fry each sandwich from both sides until golden.
Step 5

Dust with powdered sugar and serve hot.
Step 6

This is great with vanilla ice cream, too.
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