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| 250 Gramm | bread white |
| 1 1/2 x ca. 1/2 Liter | milk |
| 1 Esslöffel | butter unsalted |
| 3 Esslöffel | flour |
| 2 | eggs |
| 1 Teelöffel | cinnamon |
| 3 | Cardamom pods |
| 3 Esslöffel | Caster sugar |
| | Unsalted butter for frying |
| 15 | Pitted prunes; about |
| 1/2 x ca. 1/2 Liter | water |
| 1/2 x ca. 450 g | sugar |
| 1 1/2 Esslöffel | Cornflour |
| | A little cold water |
| | Crème fraîche |
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Cut the crusts from the bread and cube. In a saucepan bring the milk and cardamom pods to the boil and pour over the bread. Soak overnight.
Remove the cardamom pods from the bread mixture, add the remaining ingredients and mix to a thick batter. Fry the bread cakes on both sides in the butter, then serve with the prune compote and creme fraiche.
To make the compote, bring the prunes, water and sugar to the boil and simmer until the fruit is tender - about 15 minutes. Remove from the heat.
Stir the cornflour into the cold water and add to the prunes. Simmer until thickened, then chill and sprinkle with sugar to prevent a skin from forming.
reserved.
Carlton Food Network http://www. Cfn. Co. Uk/
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