This simple and quick recipe for a Kipferlschmarrn is perfect for using up stale Brioche Croissants, sweet challah, sweet yeast buns or Striezel.
In our household with two small children, there is very often half a croissant left from some snack, and that adds up over time. With this recipe, you can make good use of the leftovers.
To prepare it, soak dried croissants in a mixture of milk and egg and fry them in a pan.
The following recipe is designed for one person only, but of course it can be doubled, tripled, etc.
Video
In this video you will find a short overview of the most important steps for the Kipferlschmarrn. More similar videos like this can be found on the Youtube account of Vienna Sunday Kitchen. Of course I'm also happy if you subscribe to the channel! 😀
Zutaten
- 2 brioche croissants, from the day before or dried for longer, also possible with dry leftovers from sweet challah, sweet yeast buns, Striezel etc. (approx. 100g or 1 cup)
- ½ cup milk or any kind of plant based milk like oat milk (125ml)
- 1 egg
- 1 teaspoon of vanilla sugar, alternatively 1 teaspoon of vanilla essence
- pinch of salt
- handful of raisins, optional
- 1 tablespoon of butter for frying, alternatively clarified butter, neutral oil or margarine
Instructions
Cut old brioche croissants into thin slices.
Beat the egg in a bowl with a pinch of salt, the vanilla sugar and the milk.
Optionally add raisins.
Soak croissants in the milk-egg mixture and stir well. All pieces of croissant should be covered by the liquid.
Melt butter in a frying pan.
Pour in the mixture and fry until desired brownness.
Serve with any kind of compote, stewed fruits or berries.
Also some tablespoons of sour cream and a topping of nuts or seeds fits well.
Kipferlschmarrn (Brioche Croissant Schmarrn ) Recipe
Zutaten
- 2 brioche croissants from the day before or dried for longer, also possible with dried leftovers from sweet challah, sweet yeast buns, Striezel etc. (approx. 100g or 1 cup)
- ½ cup milk or any kind of plant based milk like oat milk, 125ml
- 1 egg
- 1 teaspoon vanilla sugar alternatively 1 teaspoon of vanilla essence
- pinch salt
- handful raisins optional
- 1 tablespoon butter for frying, alternatively clarified butter, neutral oil or margarine
Anleitung
- Cut old brioche croissants into thin slices.
- Beat the egg in a bowl with a pinch of salt, the vanilla sugar and the milk. Optionally add raisins.
- Soak croissants in the milk-egg mixture and stir well. All pieces of croissant should be covered by the liquid.
- Melt butter in a frying pan.
- Pour in the mixture and fry until desired brownness.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
September 21, 2023 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!Notizen
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