Summary

Ingredients

• 1 tablespoon butter
• 200 g white bread from the day before (not too dry), diced
• 1 apple, peeled and cut into pieces
• 1 tablespoon raisins, (optional)
• 200 ml milk
• 50 g butter
• 1 bag vanilla sugar
• 4 tablespoon sugar
• 1 pinch (s) cinnamon
• 1 pinch salt
• 2 egg (s), fresh
• 3 tablespoon almond (s), sliced

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Instructions

1. The recipe is designed for a 3.5 L CrockPot (CP).
2. First, grease the inner pot with the butter. Mix the white bread, the apples and, if necessary, the raisins in a bowl. Heat the milk and butter in a saucepan until the butter has melted and stir in the vanilla sugar, sugar, cinnamon and salt. Stir until the sugar has dissolved. Then pour the me over the bread roll masses and stir 5-6 times. Let cool down for about 3 minutes. Then put the eggs directly into the bowl and mix everything briefly but thoroughly (the pieces of white bread should still be recognizable!). Then put everything loosely into the CP and press down very lightly. Sprinkle evenly with the almonds and cover. The stewing time at the highest level (high) is approx. 2 hours. If necessary, do the chopsticks test in the middle of the casserole. If the dough is still too sticky, continue cooking accordingly. The casserole is usually ready when the edge appears crispy.
3. Serve with vanilla ice cream or vanilla sauce.