Quarter, core and cut the apples into pieces. Mix with lemon juice, 50 g sugar, rum and cinnamon. Cover and simmer for about 10 minutes.
Cut the rolls into 1 cm thick slices.
Fill a baking dish in layers with bread rolls and compote. Finish with a bun. Mix the milk, eggs and 50 g sugar and pour over the casserole.
Bake in a hot oven (electric stove: 175 degrees / convection: 150 degrees / gas: level 2) for about 40 minutes.
Bring the butter, 120 g sugar, cream, flour and almonds to the boil. After about 20 minutes of baking time, distribute on the casserole, bake to the end.