Currant Casserole


Rating: 3.88 / 5.00 (8 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the currant puree:





Casserole:








For greasing & spreading:




Instructions:

For the currant casserole, wash the currants. Remove berries from the panicles with a fork. Bring water to a boil in a saucepan. Add sugar and currants. Simmer gently for 10 minutes to make a thick puree. Remove saucepan from heat and let puree cool.

Crumble whole wheat bread. Heat butter in frying pan until hot. Add whole wheat bread crumbs. Stir fry for 5 min. Remove from heat and let cool.

Mix eggs, milk, cinnamon and sugar in a bowl. Grease an ovenproof dish neatly and sprinkle with ground almonds. Alternate layers of the wholemeal bread mixture and the redcurrant puree. Pour the egg milk over it.

Bake the currant casserole in the heated oven on the middle shelf for 35 minutes at 200° Celsius (gas oven: level 4).

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