Swabian-style oven dumplings

Ingredients for 2 servings:

• 3 rolls or 1/4 loaf of white bread, from the day before
• 1 large apple
• ½ handful of raisins
• 140 ml milk
• 1 egg(s)
• 2 tbsp sugar
• 125 g quark, 20%
• 1 handful of breadcrumbs
• some lemon juice
• Butter for greasing and for butter flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

dipped in milk

Cut the rolls or white bread into thin slices. Wash the apple, remove the core, quarter or eighth, and also cut into thin slices. Drizzle with a little lemon juice. Mix the raisins into the apple pieces and set aside. Grease a small (0.75 L) baking dish well. Preheat the oven to 200°C (top/bottom heat). In a wide bowl, whisk the egg, milk, and sugar well. Briefly dip as many slices of bread as are needed to line the dish (bottom and sides) into the egg mixture and line the dish thoroughly. Mix the quark into the egg mixture and stir well until smooth. Spread a layer of apple pieces with raisins on the bottom layer. Briefly dip the second layer of bread into the quark and milk and place it on top of the apple layer. Next, add another layer of apples and, finally, another dipped layer of bread. Now spread the remaining quark, egg, sugar, and milk evenly over the entire oven-baked dumpling and sprinkle with breadcrumbs. Finally, scatter a few knobs of butter on top and bake the oven-baked dumpling on the middle rack of the oven for about 35 to 40 minutes until golden brown and crispy. Then remove from the oven, let it cool briefly, and serve warm.