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Bayerische Zwetschgenbavesen sind ein traditioneller Spätsommer-Klassiker: Knusprig in Butter ausgebackene Weißbrotscheiben, gefüllt mit saftig eingekochten Zimt-Zwetschgen und gewendet in feinem Zimtzucker.
Preparation method
Prepare plum filling
Wash, halve, pit, and cut the fresh plums into small pieces. Place them into a small saucepan together with the sugar and half of the cinnamon, and simmer over medium heat for about 8–10 minutes until a thick, aromatic compote forms. Then allow to cool.
Fill & soak bavesen
Generously spread the cooled plum compote over half of the toast slices. Top with the remaining slices and gently press the edges together to form filled sandwiches.
In a deep plate or shallow bowl, thoroughly whisk the eggs with the whole milk, vanilla sugar, and a pinch of salt using a fork. Dip the filled bread sandwiches briefly into the egg-milk mixture from both sides so they soak up the liquid without falling apart.
Chef's tip
Classic indulgence: For even more juiciness, the bavesen taste wonderful with a scoop of bourbon vanilla ice cream or warm vanilla sauce.
Bread choice: Instead of toast bread, slightly stale braided sweet bread (Hefezopf) or brioche works especially well for an even richer flavour.
Ingredients
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