Grandma’s Casserole

1. soak bread rolls in tap water. Mix the skim milk with the scraped out vanilla pulp, egg yolks and 200 g sugar until dissolved. 2.

Squeeze the rolls properly and let them soak in the egg milk. Combine with the grated almond kernels, nuts, raisins and 100 g melted butter to make a dough. Beat 3 egg whites and fold into the mixture.

3. spread with remaining butter baking pan, pour in dough and bake at 170° Celsius for one hour, sprinkle with succade and currants, whip fourth egg white with remaining sugar, spread on top. Bake at high heat for 5 minutes. Serve warm or otherwise cooled.

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