Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Sliced rolls or an
-equivalent amount of sliced
White [French] bread
4 tb Sugar
3 To 4 eggs
1 t (heaped) cinnamon
125 g Raisins and sultanas (4 1/2
-oz)
1/4 l Milk (1 cup plus 1 Tbsp)
1 d Salt
75 g Butter (1/3 cup)
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
