Oven dumplings with pears

Ingredients for 2 servings:

• 400 g pear(s)
• ½ lemon(s)
• 30 g almond flakes
• 3 rolls from the day before
• 2 eggs
• 100 ml milk
• 100 g whipped cream
• 30 g sugar
• 20 g vanilla sugar
• 1 tbsp cinnamon sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash and peel the pears, remove the cores, and cut into wedges. Place them in a bowl. Squeeze the lemon juice and pour it over the pears. Preheat the oven to 180°C (fan). Slice the rolls. Separate the eggs. Beat the egg whites with a hand mixer. In a second bowl, beat the egg yolks with the milk, cream, sugar, and vanilla sugar until frothy. Layer the roll slices and pear slices alternately in a baking dish, then top with the roll slices. Stir the beaten egg whites into the egg wash and pour over the casserole. Sprinkle with almonds and cinnamon sugar. Bake the oven-baked cake in the hot oven for about 20 minutes. Variations: You can replace the pears with apples; cherries, apricots, or plums also go well with it. Instead of rolls, I also use yeast plaited bread or steamed dumplings—whatever you have leftover.