The German French Toast, known as “Arme Ritter” in German, is a traditional comfort dish with roots that reach back to antiquity. Early recipes for bread soaked in milk and fried appear in ancient culinary texts; for example, the Roman cookbook De re coquinaria includes a basic preparation: break winter-wheat bread into larger pieces, dip them in milk, roast in oil, and drizzle with honey. Medieval German sources also mention similar preparations: a 14th-century recipe collection includes instructions for slicing and frying bread, and by 1691 the dish was referred to as “Gueldene Schnitten,” meaning golden slices.
Across Europe and beyond, the concept of soaking stale bread in a custard or milk mixture and frying or baking it goes by many names: Poor Knights of Windsor in England, French Toast in the United States, pain perdu in France, and torrijas in Spain. In Germany it is most commonly called Arme Ritter. Traditionally the dish is pan-fried, but many modern variations exist, including casseroles and baked versions designed for brunch or to serve a crowd.
This particular recipe is a baked variation that uses a vanilla pudding-thickened cherry compote layered with soaked bread—more of a breakfast casserole (Auflauf) than the classic pan-fried Arme Ritter. It is a delicious and simple way to transform stale bread into a sweet, fruity breakfast or dessert. Note that this baked version is an adaptation and not the original pan-fried recipe.
Ingredients — Arme Ritter (German Breakfast Casserole)
Serves 4
- 1 jar sour cherries (drained, reserve the juice)
- 1/2 package vanilla pudding powder (or substitute cornstarch plus vanilla extract)
- 3 medium eggs
- 1 package vanilla sugar (or make your own by infusing granulated sugar with vanilla)
- Dash of salt
- Powdered sugar for dusting (optional)
- 450 ml milk (about 1 3/4 cups)
- 3 tbsp granulated sugar
- 8 thicker slices of white wheat toast or similar bread (stale bread works well)
- 25 g sliced almonds, toasted
Cooking Instructions
1. Drain the jar of sour cherries into a bowl or measuring cup and reserve the juice. You will use part of this juice to prepare the pudding-thickened compote.
2. In a small bowl, mix the vanilla pudding powder with about 5 tablespoons of the reserved cherry juice until smooth and lump-free. Set aside.
3. Bring the remaining cherry juice to a gentle boil in a saucepan. Stir in the pudding mixture and simmer for about 1 minute, stirring constantly, until it thickens. Remove from heat, stir in the drained cherries, and allow the compote to cool slightly.
4. In a separate mixing bowl, whisk together the eggs, 200 ml of the milk, the granulated sugar, vanilla sugar, and a dash of salt until the mixture is well combined and slightly frothy.
5. Cut the bread slices diagonally. Briefly dip each bread piece into the egg-milk mixture so the slices absorb some of the custard but do not become completely saturated and fall apart.
6. Preheat the oven to 200°C (approximately 350°F). Lightly grease a fireproof baking dish or casserole dish.
7. Arrange a layer of the soaked bread slices in the bottom of the dish. Spoon a portion of the cherry compote over the bread. Continue layering bread and compote until all the components are used, finishing with a layer of compote. If there is any remaining egg-milk mixture, pour it evenly over the assembled layers to help bind the casserole.
8. Bake in the preheated oven for about 15–20 minutes, until the top is set and lightly golden. If the top browns too quickly, cover loosely with foil for the final minutes of baking.
9. While the casserole bakes, toast the sliced almonds in a dry non-stick pan over medium heat, stirring frequently, until they turn golden and fragrant. Remove from the pan immediately to prevent burning.
10. Remove the casserole from the oven and let it rest for a few minutes. Dust with powdered sugar if desired, sprinkle with the toasted almonds, and serve warm.
This baked Arme Ritter is a comforting, fruity twist on a classic recipe. It works well for brunch or a sweet breakfast and is an excellent way to use slightly stale bread. Adjust the sweetness and fruit to taste—berries, apple compote, or plums would also pair nicely with the vanilla custard base.