Apple Pie with Bread

Cut the white bread into 1 cm cubes and soak in a quart of milk. Beat the eggs, 75 grams of vanilla sugar, flour, sugar, salt, the grated zest of one orange and the remaining milk with the whisks of the mixer.

Line four small tart pans with high sides (12 cm diameter) with parchment paper. Grease the parchment paper. Divide the bread cubes evenly into the tartlets and form a small rim. Remove peel from apples, quarter, core and cut into wedges.

Spread the apple slices evenly on the bread. Pour the egg milk over it. Cut half of the remaining orange into very thin slices and place on top of the apple pieces (use other half of orange elsewhere).

Sprinkle the remaining sugar on top. Add the butter in small flakes and bake in a heated oven at 175 °C, fan oven 150 °C, gas mark 2 for about 50 minutes. Warm the quince jelly and spread it on the apple cakes while they are still hot. Cut each cake into three pieces. Tips

Instead of the four small ramekins, you can also use a large tart pan (diameter 26 cm).

Nutritional values Per piece (for 12 pieces) about 235 calories, 8 g fat

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