Old Viennese Kipferlschmarrn | Fluffy Brunch Classic

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease an ovenproof baking dish or oven-safe skillet with about 10 g of the unsalted butter.

Cut the brioche kipferl into approx. 1 cm thick slices. If you like, briefly soak the raisins in lukewarm water and drain well.

Crack the eggs into a bowl. Add whole milk, whipping cream, granulated sugar, vanilla sugar, ground cinnamon, and a pinch of salt, and whisk until smooth (do not beat until frothy).