Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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