Arme Ritter can be literally translated as Poor Knights. This is the German version of French toast although this version differs because it is lightly coated with breadcrumbs. In Germany they have a bread called breakfast brot and crusty white rolls that they use. Outside of Germany use the best white bread you can get. An excellent bread to use is the golden, braided loaf bread you can find in Central European and Jewish bakeries. For this version pictured I used Texas Bread. It is a “Pullman” type bread that is thickly sliced and works quite well for Arme Ritter..
Poor Knights are often served with apples slices that have been pared and lightly browned in butter or they are made stuffed with preserves. The version pictured above was topped with lightly sauteed Cinnamon apples.
You will need three separate bowls or pans for the yolk mixture, egg whites mixture and breadcrumbs.
3 egg yolks
2 cups milk
1 tablespoon sugar
grated rind 1 lemon
8 to 10 slices stale white bread with crusts or 6 to 8 stale crusty type rolls cut into 1 inch thick slices
2 egg white lightly beaten with 2 tablespoons water.
3 to 4 tablespoons butter
sauteed apple slices (optional)
Beat the egg yolks with the milk, sugar, a dash of salt and the lemon rind. Add the bread to the mixture being careful not to get too soggy to handle. Take the bread out of the first mixture and dip into the egg white mixture and then into the bread crumbs, turning over to coat both sides. If you want make stuffed Arem Ritters add some preserves between two slices and put together like a sandwich before dipping in the egg whites and breadcrumbs.
In a pan heat the butter and fry the slices browning them on one side before turning and browning on the other side.
Sprinkle with with sugar and cinnamon before serving and top with the sauteed apple slices if you are using them.