Powidl-Pofesen (Austrian French Toast With Austrian Zwetschgen Stew)
"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."
Ingredients
Nutritional
- Serving Size: 1 (139.3 g)
- Calories 142.1
- Total Fat - 4.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 110.9 mg
- Sodium - 208.2 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 0.7 g
- Sugars - 10 g
- Protein - 5.8 g
- Calcium - 89.3 mg
- Iron - 0.9 mg
- Vitamin C - 29.3 mg
- Thiamin - 0 mg
Step by Step Method
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.
Step 7
Enjoy!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to select ripe plums for the powidl jam to get the best flavor.
- If the bread is too fresh, try toasting it lightly before assembling the sandwiches.
- Substitute the white bread with whole wheat bread for a more nutritious option. The benefit of this substitution is that it adds more fiber and nutrients to the dish, making it a healthier meal.
- Substitute the rum with orange juice for a non-alcoholic version. The benefit of this substitution is that it makes the recipe suitable for all ages, while still providing a delicious flavor.
Fruit-Filled French Toast Replace the powidl-rum mixture with an equal amount of your favorite fruit jam or preserves. Beat together eggs, milk, and a teaspoon of cinnamon. Soak the sandwiches from both sides so that they are soaked on the outside but don't get mushy. In a skillet, heat some clarified butter or ghee and fry each sandwich from both sides until golden. Top with your favorite fresh fruit and a sprinkle of powdered sugar. Enjoy!
Vanilla Ice Cream - Vanilla ice cream is a great accompaniment to this dish as it complements the sweet and savory flavors of the Powidl-Pofesen. It adds a creamy texture to the dish, balancing out the crunchiness of the French toast. The sweetness of the ice cream also helps to offset the tartness of the stewed zwetschgen.
Honey-Glazed Carrots: Honey-glazed carrots are a great side dish to accompany the Powidl-Pofesen. The sweetness of the honey glaze complements the sweet and savory flavors of the stewed zwetschgen, and the carrots add a fresh and crunchy texture to the dish. The honey glaze also helps to balance out the tartness of the stewed zwetschgen.
FAQ
Q: How do I make Powidl-Pofesen?
A: Mix the plum jam with rum and spread it on two slices of bread. Put the slices together so that the jam is in the middle and press together. Beat together eggs, milk and soak the sandwiches from both sides. Heat clarified butter or ghee in a skillet and fry the sandwiches from both sides until golden. Dust with powdered sugar and serve hot. Enjoy!
Q: What ingredients do I need for Powidl-Pofesen?
A: You will need plum jam, rum, two slices of bread, eggs, milk, clarified butter or ghee, and powdered sugar.
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Fun facts:
The Powidl-Pofesen recipe is believed to have been invented by Austrian Emperor Franz Joseph I, who had a penchant for sweet dishes. His wife, Empress Elisabeth of Bavaria, was also a fan of the dish.
The Powidl-Pofesen recipe is thought to have been popularized by Austrian-born Hollywood actress Romy Schneider, who often served it to her guests when entertaining. She was so fond of the dish that she would often make it for herself when homesick.