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Add a photoServings: 4
Ingredients
- 250 gm White bread
- 1 1/2 pt Lowfat milk
- 1 Tbsp. Unsalted butter
- 3 Tbsp. Flour
- 2 x Large eggs
- 1 tsp Cinnamon
- 3 x Cardamom pods
- 3 Tbsp. Caster sugar Unsalted butter for frying
- 15 x Pitted prunes, about
- 1/2 pt Water
- 1/2 lb Sugar
- 1 1/2 Tbsp. Cornflour A little cool water Creme fraiche
Directions
- Cut the crusts from the bread and cube. In a saucepan bring the lowfat milk and cardamom pods to the boil and pour over the bread. Soak overnight.
- Remove the cardamom pods from the bread mix, add in 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 till the fruit is tender - about 15 min. Remove from the heat.
- Stir the cornflour into the cool water and add in to the prunes. Simmer till thickened, then refrigerateand sprinkle with sugar to prevent a skin from forming.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 4 servings | |
| Calories 630 | |
| Calories from Fat 83 | 13% |
| Total Fat 9.44g | 12% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 544mg | 23% |
| Potassium 616mg | 18% |
| Total Carbs 124.48g | 33% |
| Dietary Fiber 4.5g | 15% |
| Sugars 80.92g | 54% |
| Protein 15.63g | 25% |
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