Rice pudding casserole with oranges

Ingredients for 4 servings:

• 200 g orange fillet(s)
• 20 g butter
• 1 packet of vanilla sugar
• 500 ml milk
• 1 pinch of salt
• 100 g rice pudding
• 1 egg yolk
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 1 egg white
• Breadcrumbs
• butter flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Sauté the orange pieces with butter and vanilla sugar. Bring the milk and salt to a boil, then cover and let the washed rice pudding swell over low heat for 25 minutes. Whisk the egg yolks, sugar, and vanilla sugar until thick and foamy. Whisk the egg whites until stiff peaks form. Fold the orange pieces, egg yolk mixture, and egg whites into the rice pudding. Transfer to a greased baking dish, sprinkle thickly with breadcrumbs, and scatter with butter flakes (amount to taste). Bake at 180-200°C (convection oven) for about 40-45 minutes. If the crust gets too dark, cover and reduce the heat if necessary. Delicious hot or cold. Leftovers can be reheated with a splash of milk or orange juice. My childhood favorite!