Scheiterbeige’ with Plum Compote

Cut the braid fringes into strips of one and a half cm, roast in butter in a frying pan until light yellow.

Butter a gratin dish and sprinkle with breadcrumbs. Pour in the plaited strips. Bring to a boil the cream, milk with salt, sugar, cut vanilla bean, cinnamon and the washed raisins. Pour this milk, without the vanilla bean, over the beaten eggs and spread the whole evenly over the braid sticks.

Stand for fifteen minutes, then bake in the oven heated to 200 °C on the lowest rack for about twenty-five minutes, until all the liquid is absorbed.

Stand slightly and serve while still warm with plum compote. Garnish with mint.

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