Bread Pudding in a Glass

Preparation:

Cut the pastries into about 5 mm thin slices.

Separate the eggs. Mix the egg yolks thoroughly with the single cream and honey.

Peel the apples, remove the core, dice the apples into small cubes and mix with the lemon juice, sugar and cinnamon.

Whisk the egg white with the lemon juice and sugar until stiff.

Coat the glasses with a bit of butter. Fill the glasses with alternating layers of pastry slices and apples, finish with a yeast pastry layer one finger width under the rim of the glass.

Carefully pour the cream into the glasses until the contents are covered.

Place the whipped egg white on top of the glasses and bake the Scheiterhaufen at 180 °C for 15-18 minutes with the fan on

TIP: Optionally, add sultanas soaked in rum to the apple mixture.

Use stale white bread or bread rolls instead of the yeast pastry. Stir an additional tablespoon of sugar into the cream.

Instead of glasses, use a casserole dish that is not too large.

The dessert can be prepared the day before and stored in the fridge overnight. Whisk the egg whites until stiff just before baking and divide between the glasses.