John Myers
Ingredients for 4 servings:
- 750 g bread(s) or rolls or plaited bread, etc., stale
- 750 g apples or berries or
- Fruits of your choice
- 1 liter of milk (whole milk)
- n. B. sugar
- 4 eggs
- 40 g butter
- Butter for the mold
- 1 pinch of salt
- 1 packet of dessert sauce (vanilla flavor)
- Cinnamon powder
- 225 g rusks, if desired
- 800 g apples, if desired
- 250 g sour cream, if desired
- 2 tbsp breadcrumbs, optional
- 250 ml milk, if necessary
- some rum, maybe
- possibly raisins
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Leftover bread again? Absolutely delicious! Kids love it…
Slice the bread, roll, plaited loaf, etc., and place it in layers in a well-greased baking dish. Layer the sliced or grated apples (berries/fruit) on top, followed by another layer of sliced bread. The top layer must be bread. If you like, you can also add raisins and/or rum to the apples. Whisk 3-4 eggs and mix with a little salt, sugar, cinnamon, and 1 liter of milk. Pour the liquid over the bread until it is covered. If you like, you can also add a little milk to the first layer of bread to allow it to soak in. Bake in a preheated oven at 190°C (top/bottom heat, fan oven 170°C) for around 40 minutes. After 30 minutes, cook the custard according to the package instructions; it’s essential! For the alternative, grease the dish. Soak 225g of rusks in 1/4 liter of whole milk. Peel and chop 800g apples, toss with lemon juice, 1 teaspoon cinnamon, and 60g sugar. If you like, you can also add raisins and/or rum to the apples. Mix 250g sour cream and 3 eggs, then add 1 teaspoon cinnamon and 65g sugar. Place a layer of soaked rusks in the greased dish. Spread the apple and cinnamon mixture on top, then spread another layer of soaked rusks on top. Pour the sour cream and egg mixture over the mixture. Sprinkle 2 tablespoons of breadcrumbs and 40g of butter flakes over the top. Bake in a preheated oven at 190°C (top/bottom heat, fan oven 170°C) for around 40 minutes. Here, too, after 30 minutes, serve the vanilla sauce; it’s a must.
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