Cider Knight
Old bread marinated in cider, baked in the oven with eggs and cream – recipe by nature park ambassadors Michael Buchna and Christian Münch-Buchna, Landhotel Saarschleife
Ernte auf der Streuobstwiese
Ingredients
150 ml cider
150 g sugar (bring to the boil together and leave to cool)
250 ml cream or oat milk (then 7 eggs)
6 eggs (mix well together)
400-600 g bread slices (any type of bread is possible) or yeast pastry slices (also with raisins) cut into thin slices (0.8-1.0 cm)
Preparation
Brush the bread slices with the sugary, cooled cider. Add the rest of the liquid to the cream and egg mixture and beat well (stir vigorously with a whisk). Take a terrine dish or
a deep casserole dish (stoneware stew pot) that can hold about 1.5 litres of water. Oil the dish, line it with cling film so that none of the egg and cream mixture can leak out and get under the film. Pour in the egg and cream mixture as the first layer, but not too much, just enough to cover the bottom. Then add the marinated bread slices, pour the egg and cream mixture over them again, then add more bread slices and the egg mixture again. Repeat until everything is used up. The more layers, the better. Then place in a preheated oven and bake at 140°C for approx. 25 minutes. The Ritter is ready when it has set well. Remove from the oven while hot and cut into pieces. (If your oven cannot be humidified, simply place an ovenproof dish filled with water inside). A warm or cold vanilla sauce goes wonderfully with this.
