Ingredients for 4 servings
- 4 bread rolls
- 500 ml milk
- 100 g granulated sugar
- 1 pinch of salt
- 5 sour apples
- 50 g raisins
- 50 ml STROH 80
- 1 sachet vanilla sugar
- 1 tsp ground cinnamon
- butter for greasing
- 6 egg whites
- 3 tbsp granulated sugar
Preparation
- Soak the raisins in STROH.
- Cut the bread rolls into thin slices.
- Mix the milk with the eggs, sugar, vanilla sugar and a pinch of salt in a bowl. Soak the rolls in it.
- Peel the apples, remove the core and cut into thin slices. Dust with cinnamon and drizzle with some STROH.
- Preheat the oven to 200 °C top bottom heat and grease a baking dish with butter.
- Layer alternately bread and apples in the baking dish and spread the raisins on top. Pour the leftover egg milk over it.
- Bake the bread pudding for about 40 minutes.
- Whip egg whites with sugar until stiff peaks form. Spread it on the bread pudding and bake for 10 minutes at 220 °C top bottom heat.
- Serve warm or cold.
