Junior chef
Utensils
Apron
Bowl
Brush
Lemon grater
Measuring cup
Oven mitts
Pan
Paring knife
Tablespoon
Timer
Whisk
Cutting board
Kitchen scales
Bread knife
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Grease the dish with butter.
Bread
Cut the bread into slices, tear into approx. 3 cm pieces, place in the prepared dish.
Egg custard
Place the honey in a measuring cup along with all the other ingredients up to and including the eggs, grate the zest of the lemon, mix with a whisk. Melt the butter in a small pan, add, mix. Pour the custard over the bread in the dish.
Coarsely chop the nuts, sprinkle on top.
Bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, drizzle with honey, serve warm.
| Serve with: | Apple sauce or fruit compote |
|---|
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