Tyrolean Pyre in Glass
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 apple, tart floury
- 1 handful raisins
- 1 roll (s), stale
- 1 egg (s)
- 100 ml cream
- some sugar
- Cinnamon powder
- some butter
- some rum
Print Recipe
Pin Recipe Instructions
- Cut the bread into thin slices. Peel the apple, cut into thin slices and mix with a little cinnamon and sugar (to taste). Put the raisins in a bowl and pour the rum over them until they are covered, let them steep a little and then add to the apple slices.
- Grease 1 half-liter jar (tulip!) With butter (stop approx. 1 cm below the edge) and fill the apple slices alternately with the bread slices into the glass, the top layer should consist of bread slices.
- Separate the egg. Whisk the egg yolks with the cream and pour over the layers in the glass. Beat the egg whites with a little sugar until stiff and cover the last layer of bread completely.
- The whole thing has to be in the oven (175 ° C) for about 15 minutes. The meringue hood should be nicely browned.
- The pyre can be woken up straight out of the oven (cover with rubber and clasps on it and let cool down), but unfortunately I cannot state the shelf life, as the pyre usually did not survive for more than a few days.
- Then simply put it back in the warm oven for a few minutes to warm up. Of course, the whole thing also works with leftover brioche or other white bread.
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