Ruhlaer 'Tüschel' with raspberries

Ingredients for 4 servings:

• 7 rolls, stale
• ½ liter of milk
• 100 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 2 tbsp rum
• 50 g almond(s), ground
• 400 g raspberries, fresh
• 2 tbsp breadcrumbs
• 1 tbsp sugar
• 30 g butter
• 4 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the rolls into thin slices or cubes and place in a large bowl. Whisk together the milk, eggs, salt, sugar, vanilla sugar, and rum. It’s best to use an electric whisk for this. Pour this mixture evenly over the rolls, mix thoroughly, then let it sit for a while and stir in the almonds. Grease a slightly taller baking dish, add half of the bread mixture, scatter some of the washed, well-drained raspberries on top, and cover with the remaining bread mixture. Place the remaining raspberries on top and scatter the breadcrumbs, sugar, and butter over the mixture. Bake in a preheated oven at 180-200°C. Serve warm. TIP: You can also make the Tüschel with sour cherries or blackberries. It’s best served with liquid sweet cream. A savory version is also possible (fry bacon and ham with diced onion). Serve with lettuce.