Mini Chinois French Toast Casserole with Chocolate Chunks

Submitted by IBIS Backwarenvertriebs GmbH from Aachen

Difficulty:
Easy

Preparation time: 15 minutes

Serving size: 4

Ingredients

  • 1 packet IBIS Mini Chinois with chocolate chips
  • 1 small pear
  • 4 eggs (size M)
  • 250 ml milk
  • 1 tablespoon sugar
  • 1 packet vanilla sugar
  • 2 tbsp. flaked almonds
  • Also:
  • small baking dish approx. 20 x 11 cm
  • butter for the mould
  • Icing sugar for dusting

Instruction

Brush a small baking dish with butter and place the IBIS Mini Chinois with Chocolate Chunks in it, overlapping slightly so that they are at an angle in the dish.

Wash the pear, quarter it and remove the core. Cut the flesh into slices and spread between the IBIS Mini Chinois.

Whisk the eggs, milk, sugar and vanilla sugar together and pour between the chinois. Cover and leave to rest for 20-30 minutes so that the chinois can soak in the sweet egg milk.

Preheat the oven to 175 °C top/bottom heat. Sprinkle the almond flakes over the casserole and bake on the middle shelf for about 30 minutes until golden brown. If the chinois get too dark, cover the casserole loosely with aluminium foil.

Remove the casserole, leave to cool until lukewarm and finally dust with icing sugar. Bon appetit!