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6 Sliced rolls or an 125 g Raisins and sultanas (4 1/2
-equivalent amount of sliced -oz)
White [French] bread 1/4 l Milk (1 cup plus 1 Tbsp)
4 tb Sugar 1 ds Salt
3 To 4 eggs 75 g Butter (1/3 cup)
1 ts (heaped) cinnamon
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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