Bread roll

Ingredients for 1 servings:

• 4 cup(s) white bread, from the previous day
• 1 liter of milk
• 5 eggs
• 200 g sugar
• 1 lemon(s), grated peel
• 1 tsp vanilla sugar
• 2 tsp baking powder
• 1 cup sugar, for the caramel, or caramel syrup from the bottle
• e.g. raisins, or prunes, diced apples
• Jam (Dulce de Leche), milk caramel cream
• 4 tbsp cognac

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Argentinian bread cake

Heat the milk and sugar. Cut the bread into large cubes (if the crust is too thick, cut it off). Soak the bread in the milk. Beat the eggs and add them. Mix in the lemon zest, vanilla sugar, baking powder, and fruit (raisins, prunes, or apples). You need a 1.5-liter loaf pan. You can make the caramel yourself (heat the sugar in the pan until it melts) or use bottled caramel syrup. Pour the mixture into the loaf pan and place it on a baking sheet filled with water. Bake at 200°C for about an hour. Let it cool briefly, turn it out, and serve lukewarm. Mix the milk caramel with the cognac and add it. You can also simply add a little more caramel syrup or eat the cake as is. It also tastes great cold the next day (if it lasts that long).