John Myers
Ingredients for 4 servings:
- 300 g blueberries, fresh or 1 jar
- 8 rolls, stale or dumpling bread
- ½ liter of milk
- 100 g butter
- 120 g sugar
- 4 eggs, separated
- 1 packet of vanilla sugar
- some butter for the mold
- 30 g butter
- 2 tbsp sugar
- 80 g almonds, sliced (can be omitted)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
quick and easy
Cut the rolls into cubes (do not chop them any further if using dumpling bread), pour over hot milk, and let stand for 15 minutes. Beat the egg whites until stiff peaks form. Cream the butter, sugar, egg yolks, and vanilla sugar until fluffy and stir into the bread mixture. Fold in the beaten egg whites. Grease a baking dish and pour in half of the mixture. Top with either the fresh blueberries or the well-drained blueberries. Pour the second bread mixture over the mixture. Melt the butter, mix in the sugar and almonds (if you don’t like or aren’t allowed to eat nuts, simply omit them), and spread over the casserole. Bake, covered, in a preheated oven at 180°C for about 45-50 minutes. Serve with vanilla sauce.
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