F\u00fcr 4 Personen<\/p>\r\n\r\n\r\n\r\n
4 El. Rosinen
4 El. Birnengeist oder Rum
4 altbackene Br\u00f6tchen
2 El. Butter
3-4 Birnen
4 Tl Zucker
4 Tl Mandelsplitter
Zitronenschale
2 Eier
100 ml Milch
100 ml Sahne
4 Einmachgl\u00e4ser 1\/8 Liter ( am besten mit Schnappverschluss)<\/p>\r\n\r\n\r\n\r\n
Zubereitung:<\/p>\r\n\r\n\r\n\r\n
Die Rosinen am Vortag mit Birnengeist (oder Rum) bedecken und einweichen. Br\u00f6tchen in Scheiben schneiden. Birnen sch\u00e4len, entkernen, harte Stellen entfernen und in Scheiben schneiden. Birnen sollen butterweich sein.<\/p>\r\n\r\n\r\n\r\n
4 Gl\u00e4ser von 1\/8 Liter Inhalt dick mit Butter einstreichen. Brotscheiben und Birnenscheiben abwechselnd einlegen. Dabei jede Schicht mit Zucker, Rosinen (inkl. Saft) Zitronenschale und Mandelsplitter w\u00fcrzen.<\/p>\r\n\r\n\r\n\r\n
Eier, Sahne, Milch und ein bisschen Zucker verquirlen und \u00fcber alles gie\u00dfen. Gl\u00e4ser energisch auf ein zusammengefaltetes Tuch aufstucken, damit die Luft aus den Zwischenr\u00e4umen entweicht. Stehen und quellen lassen und nochmals mit Fl\u00fcssigkeit auff\u00fcllen.<\/p>\r\n\r\n\r\n\r\n
Gl\u00e4ser verschlie\u00dfen und ca. 25 Minuten bei 200 Grad in Backofen.<\/p>\r\n","protected":false},"excerpt":{"rendered":"
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