Cut the croissants into narrow slices, pour a mixture of cold sugar, salt, milk and eggs.
Fill half of the quantity into a greased gratin dish, sprinkle peeled apples cut into slices, raisins, sugar and cinnamon on top, then pour the rest of the croissant mixture on top.
Pour a mixture of one eighth of a liter of milk and 1 egg yolk on top, cover with butter flakes.
Bake in the oven for 45 minutes. The surface must be crispy. Sprinkle the cook with powdered sugar and serve with ‘Zwetschkenröster’ (or ‘Weinschaumcreme’ – my favorite).
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