Triätschnitte - Traditional Zürich and Schwabing Dessert
 
Ingredients
  • ¾ cup / 5 oz. / 150 grams white granulated sugar
  • ½ cup / 4 oz. / 150 ml water
  • 1 cup ( 4.5 oz. / 125 grams) confectioners’ icing sugar
  • 1 tablespoon Magentraes Trietolt spiced sugar (if unavailable, see below)
  • 8 finger-thick slices challah, brioche, Zopf or other similar white bread
  • 2 cups / 16 oz. / 500 ml red wine
  • ⅓ cup / 2 oz. / 60 grams sugar
  • zest from half of a lemon
  • 1 cinnamon stick
  • IF MAGENTRAES UNAVAILABLE, USE 1 TBS OF THIS RECIPE:
  • 1 cup granulated sugar
  • 1½ teaspoons red sandalwood powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1/16 teaspoon (or very tiny pinch) ground cloves
  • 1 tablespoon vanilla sugar (optional)
  • ⅛ teaspoon ground anise seeds (optional)
  • Combine all ingredients and store in an airtight container.
Instructions
  1. It is preferable to use 2 to 3 day old stale bread but using fresh bread is also OK. In both cases, lay finger-thick slices of bread in a single layer on a sheet pan.
  2. Place them in a pre-heated 350°F / 175°C oven to dry out a bit – not rock hard and not browned.
  3. While the bread is drying in the oven, bring granulated sugar and water to a boil in a small saucepan.
  4. Reduce the heat and simmer until it forms a thick syrup the consistency of thin honey.
  5. Remove from heat and let cool slightly.
  6. Combine the icing sugar and the Magentraes Trietolt or homemade spiced sugar in a large flat bowl or plate with sides.
  7. Taking care the sugar syrup is not hot enough to burn fingers, dip both sides of one piece of bread into the warm syrup.
  8. Immediately place in the spiced sugar mixture and coat both sides.
  9. Place on a parchment-lined sheet pan or cookie sheet.
  10. Repeat with remaining slices.
  11. Place in the middle of the pre-heated oven and bake 10 minutes.
  12. Turn slices over and bake 5 more minutes.
  13. While the sugar-coated slices are baking, place wine, sugar, lemon zest and cinnamon stick in a saucepan.
  14. Bring to a boil.
  15. Reduce heat and simmer about 15 minutes.
  16. Remove the cinnamon stick.
  17. Place baked bread slices in deep-sided flat-bottomed individual plates (or in a large pan suitable for serving) and pour hot wine mixture over them.
  18. Let them soak 30 minutes, turning each slice over halfway through.
  19. If they are not completely soft after a total soaking time of 30 minutes, leave them longer.
  20. Serve immediately.
  21. NOTE:
  22. Bread can be prepared and baked several days in advance before soaking and serving. Cool completely and store in an airtight container.
  23. Mulled wine sauce can be prepared several days in advance. Remove the cinnamon stick then store in a closed container in the refrigerator. Be sure to reheat before pouring over the bread.
  24. OK to use grape juice instead of wine for a children's version.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/triatschnitte-traditional-zurich-and-schwabing-dessert/