🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz
Zwetschgenbavesen (plum-filled fried bread)
A German classic from Bavaria: in Munich these filled slices of white bread are called Bavesen, and like their relatives the Arme Ritter (German French toast) they are fried in a pan. Between the crisp, golden brown slices sits dark damson plum butter, and a thick layer of cinnamon sugar goes on top. Serves 4.
Kochzeit
30 min
Portionen
4
Zutaten
10
Nährwerte
pro Portion520 kcal
Kalorien
14 g
Eiweiß
17 g
Fett
75 g
Kohlenhydrate
Zubereitung
- 1
Lay four slices of bread out on the work surface and spread them evenly with the damson plum butter, leaving about 1 cm free around the edge.
- 2
Put the remaining slices on top and press the edges down firmly all round so that the plum butter does not run out during frying.
- 3
Whisk the eggs thoroughly with the milk, the sugar, the vanilla sugar and the salt in a shallow dish.
- 4
Lay the pairs of bread one after another in the egg and milk mixture and soak them on both sides until they have taken it up but do not yet fall apart.
- 5
Melt the butter or margarine in a large frying pan over medium heat. Put the Bavesen in and fry them golden brown on both sides, turning them once carefully.
- 6
Mix the sugar for sprinkling with the cinnamon, scatter it over the hot Bavesen and serve at once.
