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Silvercrest SSC 200 A1 - IAN 336973 Manual

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SSC 200 A1
4) Alles zusammen mit dem Fond, dem Rotwein, Gewürzen und Thymian zum
Fleisch geben, den Deckel aufsetzen und auf Stufe „
“ Stufe ca. 7 Stunden
schmoren.
5) Das Fleisch herausnehmen, quer zur Faser in Scheiben schneiden und auf den
Tellern anrichten.
Brotpudding
Zubereitungszeit: 15 min
Garzeit ca.: 1,5 h - 2 h
Schwierigkeitsgrad: leicht
Portionen: 8
4 EL Butter
400 g Weißbrot, vom Vortag
120 g Rosinen
600 ml Milch
200 ml Sahne
6 Eier
160 g Zucker
1 TL gemahlener Zimt
1/2 TL Vanilleessenz
gemahlene Muskatnuss
1 Prise Salz
1) Den Keramiktopf mit Butter fetten.
2) Das Brot in ca. 2,5 cm große Würfel schneiden.
3) In einer Pfanne die Butter zerlassen und die Brotwürfel darin portionsweise
ringsum anrösten, herausnehmen und mit den Rosinen in Keramiktopf geben.
4) Die Milch mit der Sahne, den Eiern, 100 g Zucker, Zimt, Vanilleessenz, Mus-
katnuss und Salz verquirlen.
5) Die Brotwürfel damit übergießen.
6) Alles nochmals vorsichtig durchmischen, mit dem restlichen Zucker bestreuen
und zugedeckt auf Stufe „
“ ca. 2 Stunden garen. Zwischendurch immer
wieder durchrühren.
Wir empfehlen den Brotpudding mit Vanilleeis zu servieren.
IB_336973_SSC200A1_LB5.indb 89 08.07.2020 16:28:45
… 92


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