Traditional Viennese Quark Pofesen with Powidl | Golden Brown & Fluffy

Place the slices of toast bread on a clean work surface. Generously spread two slices with Powidl. Stir the quark with half of the vanilla sugar until smooth and spread evenly onto the other two slices of toast. Press one Powidl slice and one quark slice together and gently press the edges.

In a deep plate, thoroughly whisk the eggs with the whole milk, the remaining vanilla sugar, and a pinch of salt using a fork. Slowly melt the clarified butter in a non-stick pan over medium heat.

Carefully dip the filled pofesen into the egg mixture on both sides for a few seconds each, allowing the bread to soak well without falling apart.