Powidl-Pofesen (Austrian French Toast)

Powidl-pofesen (austrian French Toast) Recipe

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Marion Wilting


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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15 Min
20 Min
Stove Top


  • 8 slice
    stale white bread
  • 2
  • 1 c
  • 4 Tbsp
    powidl (zwetschgen or plum jam)
  • ·
    powdered sugar
  • 2 Tbsp
  • ·
    ghee for frying

How to Make Powidl-Pofesen (Austrian French Toast)


  1. Mix powidl with rum, let stand for a moment, then smear one side of each slice of bread with the powidl-rum mixture.
  2. Glue two slices together with the smeared side, so that you get 4 sandwiches.
  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.
  4. In a skillet, heat some clarified butter or ghee and fry each sandwich from both sides until golden.
  5. Dust with powdered sugar and serve hot.
  6. This is great with vanilla ice cream, too.

Printable Recipe Card

About Powidl-Pofesen (Austrian French Toast)

Course/Dish: Other Desserts
Main Ingredient: Bread
Regional Style: German

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