For the compote, rinse currants under cold water. Remove berries from the panicles with a fork. Bring water to a boil in a saucepan. Add currants and sugar. Boil quietly for 10 minutes. It must be a thick puree. Remove saucepan from the kitchen stove and cool the puree.
Crumble whole wheat bread. Heat butter in frying pan. Add whole bread crumbs. Toast for 5 minutes while stirring. Remove from heat and cool.
Mix eggs, milk, sugar and cinnamon in a baking bowl. Grease fireproof dish well and sprinkle with ground almond kernels. Alternate layers of wholemeal bread mixture and redcurrant compote.
Pour the egg milk over it.
Place in the heated oven on the middle shelf.
Baking time: 35 min.
Electric stove: 200 degrees
Gas stove: level 4
Take out and serve on the spot.
Preparation
25 min without cooling Preparation
45 min.
Menu 5/41