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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