Autumn Casserole

* Greased ovenproof dish of about 1 1/2 l capacity.

Bread e.g. Ruch- or Bauernbrot about 3-4 days old, cut slices about 5mm thick, quarter, spread half evenly in the prepared form.

Quarter the quinces, remove the core, grate them directly into a frying pan on a hash grater. Add apple and pear syrup, gently roll quinces until soft, spread evenly on bread.

Halve apples, remove core, cut into fine slices. Drizzle juice of one lemon over the top. Layer the apple slices with the dried figs and the tree nuts as well as the remaining bread slices, alternately in the form.

For the glaze, bring the milk to a boil with the cinnamon stick and saffron, cool, remove the cinnamon stick. Mix the eggs, pear or apple syrup and lemon zest with the lukewarm milk and pour over the casserole.

Bake at 180 degrees in the lower half of the oven for about 30-40 minutes.

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