Plums-and-bread sweet dessert

Prûmebôle

200 grams / 7 oz. dried plums
12 slices of white bread
2 balls stem ginger in syrup
butter or margarine
cinnamon
2 eggs
70 grams / 3 oz sugar
salt
300 centiliter / 1 1/8 cup milk
50 centiliter / 4 tbsp brandy

Steep the dried plums in plenty of water overnight. When they are soft, chop and mush the plums. Shred the ginger. Cut the crusts off the bread and butter each slice on both sides.

Cover the bottom of an oven-proof dish with a layer of bread. Put a layer of mashed plums on top, sprinkle with ginger and cinnamon. Cover with another layer of bread, plums, ginger and cinnamon and cover again with a layer of bread.

Whisk the eggs with a dash of salt and 50 grams sugar. Add the milk and brandy and pour the mix gently over the bread-plum mix.

Preheat the oven to 175ºC/345ºF and bake the dessert for 45 minutes until the top layer is golden brown.

Mix the remaining sugar with two teaspoons of cinnamon and sprinkle over the top of the prûmebôle. Serve warm.