Bread charlotte with black currant
8 servings
30 minutes
Bread charlotte with black currants is a cozy dessert of European cuisine that evokes traditional family tea gatherings. It traces back to classic recipes that used accessible ingredients to create simple yet delicious sweets. Soft bread soaked in fragrant milk and butter becomes a tender base, while the sweet-sour black currants add a refreshing fruity note to the pie. The light sweetness of sugar and subtle spice of cinnamon enhance the flavor's sophistication. The baking is layered, creating a harmony of textures—airy dough combines with juicy berries, while a dusting of powdered sugar on top adds elegance. This pie is perfect for a cozy evening with a cup of tea or as a delightful dessert after the main course, awakening warm memories and enjoyment in every bite.
1
Cut the crustless bread into pieces, place them in a pot, add butter, pour in hot milk, tightly cover with a lid, set on low heat, and warm for a few minutes. Mix the resulting mass well, add the eggs whipped with sugar and cinnamon, and mix again.
- Stale white bread: 1 piece
- Melted butter: 1 tablespoon
- Milk: 1 glass
- Chicken egg: 3 pieces
- Sugar: 2 tablespoons
- Ground cinnamon: to taste
2
Spread half of this batter in a greased pan, distribute currants on it, sprinkle with sugar, and top with the remaining batter.
- Melted butter: 1 tablespoon
- Blackcurrant: 100 g
- Sugar: 2 tablespoons
3
Bake in a preheated oven at 200°C.
4
Sprinkle the finished pie with powdered sugar.
- Powdered sugar: 50 g