Zwetschgenbavesen (plum-filled fried bread)

Name: Zwetschgenbavesen (plum-filled fried bread)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 slice stale white bread (thickly sliced); 200 g damson plum butter; 3 piece eggs (medium); 200 ml milk; 1 tbsp sugar; 1 pack vanilla sugar; 1 pinch salt; 50 g butter or margarine; 3 tbsp sugar for sprinkling; 1 tsp cinnamon

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.

⏱

Cook time

30 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

520 kcal

Calories

14 g

Protein

17 g

Fat

75 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.35 · ~€0.60/serving

Instructions

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.