A cake recipe for all foodies:
Cut Striezl or Kipferln into small cubes. Finely chop candied fruit and mix with the bread. Season with honey, gingerbread spice, vanilla sugar and a little bit of cinnamon. For the royale, stir together milk, eggs and egg yolks and pour two-thirds of it over the bread mixture. Let sit a few min, then fold in gingerbread crumbs.
Butter small ramekins, sprinkle with crumbs.
Pour in the soaked croissant mixture. Pour the remaining third of the royal. Cook in a water bath in the oven at 200 °C for about half an hour.
Carefully turn out of the mold and serve with plum roast.
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