powidl-pofesen (austrian french toast)
(1 rating)
No Image
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!!
►
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For powidl-pofesen (austrian french toast)
-
8 slicestale white bread
-
2eggs
-
1 cmilk
-
4 Tbsppowidl (zwetschgen or plum jam)
-
powdered sugar
-
2 Tbsprum
-
ghee for frying
How To Make powidl-pofesen (austrian french toast)
-
1Mix powidl with rum, let stand for a moment, then smear one side of each slice of bread with the powidl-rum mixture.
-
2Glue two slices together with the smeared side, so that you get 4 sandwiches.
-
3Beat together eggs, milk and and soak sandwiches from both sides so that they are soaked on the outside but don't get mushy.
-
4In a skillet, heat some clarified butter or ghee and fry each sandwich from both sides until golden.
-
5Dust with powdered sugar and serve hot.
-
6This is great with vanilla ice cream, too.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Powidl-Pofesen (Austrian French Toast):
ADVERTISEMENT
ADVERTISEMENT