Ingredients
8 pcs small buns or rolls
4 pcs eggs
500 ml SABI milk
250 ml SABI whipping cream
100 g SABI butter
5 tbsp granulated sugar
2 packets vanilla sugar
butter for greasing
salt
Apple layer
4 pcs larger apples
1 pc lemon
1 tsp ground cinnamon
3 tbsp granulated sugar
Cottage cheese layer
400 g curd cheese SABI
3 tbsp granulated sugar
a handful dried raisins
2 tbsp rum
Procedure
1. In a large bowl, beat the egg yolks with granulated sugar, 1 packet of vanilla sugar, and melted SABI butter (not hot). Add milk and cream and mix again.
2. Cut the pastry into small cubes, add it to the bowl with the egg-milk mixture, and slowly press it in so it soaks well. Let it stand for at least 15 minutes.
3. Whip the egg whites with a pinch of salt and 1 packet of vanilla sugar into stiff peaks.
4. Peel the apples, grate them, and mix with sugar, lemon zest, and cinnamon. Let it rest and before layering on the bread pudding, drain the excess apple juice.
5. Beat the curd cheese with sugar and raisins, which were marinated for about 10 minutes in rum.
6. Grease a baking dish with butter and fill it with half of the soaked pastry. Layer the apples on top and then the second half of the pastry. Bake in the oven for about 30 minutes at 180 °C. After half an hour, remove the dish and spread the curd cheese on top, then the egg white foam. Bake further at 150 °C until golden (about 20 minutes). Enjoy your meal.
