John Myers
Pumpkin and Apple Casserole
The perfect pumpkin and apple casserole recipe with a picture and simple step-by-step instructions.
- 80 g Zwieback
- 50 g Raisins
- 150 g Hokkaido pumpkin
- 150 g Apples
- 400 ml Milk
- 3 Eggs
- 50 g Sugar
- 1 Vanilla pod scraped out
- 1 teaspoon Bio lemon zest
- 50 g Sliced almonds
- 3 tablespoon Cinnamon sugar
- Grease a baking dish and put the rusks in it, sprinkle with the raisins.
- Wash the pumpkin well, pat dry, cut in half, remove the seeds and cut into cubes.
- Peel, halve, core and slice the apples.
- Place the pumpkin and apples in the baking dish.
- Now mix the eggs with the milk, sugar, vanilla pulp and lemon zest well and pour over the casserole.
- Finally, sprinkle with the flaked almonds and cinnamon sugar and put them in the 160 c (CIRCULAR AIR) oven and bake for about 45 minutes until golden.
- Take the casserole out of the oven and let it rest a little before serving.
- If you want, you can sprinkle some cinnamon sugar on top or serve with a vanilla sauce. *************************ENJOY YOUR MEAL*********************** *****
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