Plum bread bake

Plum bread bake

Total: 1 hr 30 Min. | Active: 40 Min.
Nutritional value / people: 455 kcal
, Fat: 21 g
, Carbohydrate: 54 g
, Protein: 10 g


8 people



Betty Bossi Koch-Center


400g day-old bread, sliced
4dl full-cream milk
1parcel vanilla sugar
¼tsp cinnamon
1pinch salt


150g sugar
2tbsp water
1dl cream
25g butter
1pinch salt
4 eggs
100g crème fraîche

Plum bread bake

600g plums, pitted, cut into segments
40g butter, cut into pieces
Purchase ingredients now


One ovenproof dish (holding approx. 2 l), greased

How it's done


Layer the slices of bread in the dish. Combine the milk, vanilla sugar, cinnamon and salt, pour over the bread, set aside.


Bring the sugar and water to the boil in a wide pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the cream, butter and salt, simmer over a low heat until the caramel has dissolved. Remove the pan from the heat, allow to cool slightly. Stir in the eggs and crème fraîche.

Plum bread bake

Arrange the plums between the slices of bread, pour over the sauce, top with the butter. Cover the dish with foil.

To bake

Bake for approx. 15 mins. in the bottom half of an oven preheated to 200°C. Remove the foil and cook for a further 35 mins. Remove from the oven, serve warm.

Good to know
Tip: Instead of plums, use prunes, apricots, apples or pears.

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