Cut the rolls into thin slices, pour the milk over them, leave to swell and stir. Beat the egg yolks with 40 g sugar and vanilla sugar for about 3 minutes until frothy. Stir the bread mixture again, fold in the egg yolk mixture. Wash, drain and stir in the raisins. Beat the egg white until stiff, gradually adding in 50 g of sugar. Carefully fold in the egg whites. Pour the mixture into the soaked Römertopf, sprinkle with breadcrumbs and put a little butter on top. Put the lid on the pot and put it on the wire rack in the cold oven. Bake at top / bottom heat for about 200 degrees for about 45 minutes. Dust with powdered sugar.