Powidl-Pofesen (Austrian French Toast With Austrian Zwetschgen Stew)

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Tags : Desserts

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