Stale bread is better than fresh here: fresh bread disintegrates in the syrup while stale bread keeps its structure and takes the syrup up. The sour cherries are not optional either; that acidity is the only thing cutting the weight of the sugar.
Ingredients
For the dessert
For the syrup
For the top
Method
-
Make the syrup
Boil the sugar and water for 12 minutes, add the lemon juice and let it cool to warm.
-
Fry the bread
Brown both sides of the bread slices in a buttered pan.
-
Arrange in the tray
Lay the fried bread side by side in a tray.
-
Scatter the cherries
Distribute the cherries over and between the slices.
-
Add the syrup
Spoon the warm syrup on a little at a time as the bread absorbs it.
-
Bake
Bake at 180 degrees for 25 minutes.
-
Cool
Rest for 40 minutes and serve with whipped cream and walnuts.
Tips
- Do not use fresh bread, it disintegrates in the syrup. Bread at least a day old is needed.
- Do not pour the syrup in one go; add it as the bread absorbs it, or it pools in the tray.
- Frozen sour cherries work too; use them without thawing.
Nutrition
290
kcal
5 g
Protein
7 g
Fat
55 g
Carbs
38 g
Sugar
2 g
Fibre
Values are per serving and approximate.