en de it
brotschmarren-fink

Bread pudding with cherry ragout

Gratinated “bread rice pudding” with tasty South Tyrolean cherries

Preparation

Bring the milk, cinnamon bark, vanilla and sugar to the boil. Add the rice and cook until soft. Just before the rice is done, add the sultanas and flavor with lemon peel. Allow to cool. Stir in the egg yolk. Beat the egg white until stiff and fold into the mixture. Cut out small pieces and fry briefly in butter. Cut the white bread roll into small cubes and drizzle with butter. Mix the cinnamon and sugar and sprinkle over the bread. Put the bread cubes and pine kernels on the rice pieces and bake for about 10 minutes in an oven preheated to 180 °C until golden. For the cherry ragout: bring the water, red wine, sugar and spices to the boil. Stone the cherries and cook in the liquid until soft. If required, thicken by adding corn or potato starch stirred into water. Arrange the bread pudding and cherry ragout on plates and garnish with lemon balm.

Beer recommendation
We recommend the variety Märzen

Wine recommendation
We recommend Moscato giallo passito.

Ingredients for

2 people
4 people
8 people
Bread pudding
500 ml South Tyrolean milk
110 g round-grain rice
½ small piece cinnamon bark
Core of a vanilla pod
40 g sugar
25 g sultanas
1 egg
1 dsp pine kernels
½ stale white bread roll
Cinnamon
Sugar
Melted butter

Cherry ragout
100 g South Tyrolean cherries
125 ml water
125 ml red wine
175 g sugar
Bark from half a cinnamon stick
1 clove
½ lemon, peel grated
Corn or potato starch if required

Other
Lemon balm
Bread pudding
1 l South Tyrolean milk
220 g round-grain rice
1 small piece cinnamon bark
Core of a vanilla pod
80 g sugar
50 g sultanas
2 eggs
2 dsp pine kernels
1 stale white bread roll
Cinnamon
Sugar
Melted butter

Cherry ragout
200 g South Tyrolean cherries
250 ml water
250 ml red wine
350 g sugar
Bark from half a cinnamon stick
2 cloves
1 lemon, peel grated
Corn or potato starch if required

Other
Lemon balm
Bread pudding
2 l South Tyrolean milk
440 g round-grain rice
2 small pieces cinnamon bark
Core of a vanilla pod
160 g sugar
100 g sultanas
4 eggs
4 dsp pine kernels
2 stales white bread roll
Cinnamon
Sugar
Melted butter

Cherry ragout
400 g South Tyrolean cherries
500 ml water
500 ml red wine
700 g sugar
Bark from half a cinnamon stick
4 cloves
2 lemons, peel grated
Corn or potato starch if required

Other
Lemon balm
fink
This recipe comes from
Fink family
Portici Minori 4, 39042 Bressanone