Open slipper from the cast pot

BY: ROBIN SCHULZ

INGREDIENTS

• 2 pieces of stale rolls (alternatively brioche or toast)
• 1 tablespoon sugar
• 1 pinch of salt
• Butter for churning
• 1 tablespoon butter for baking
• 1 small glass of sour cherries from the jar (well drained)
• 150 ml milk
• Ground cinnamon or dessert spice
• 1 organic egg
• 1 tablespoon breadcrumbs

PREPARATION

1. Prepare the grill indirectly to approx. 180 degrees.
2. Cut or cut out the rolls into slices approx. 1 cm thick.
3. Warm the milk slightly and briefly dip the bread slices in it, set aside.
4. Ply the cherries and the bread slices alternately in a previously buttered pan or baking dish.
5. Whisk the remaining milk, eggs, sugar, cinnamon, salt and divide into the molds.
6. Finally, sprinkle the breadcrumbs over the mixture and place small flakes of butter on top.
7. Now bake the pans indirectly for about 20-25 minutes at 180-200 degrees until golden brown.
8. Let the finished oven slip cool down briefly, turn it out of the pan and serve with a delicious vanilla sauce.

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