A low Rein in the size of a cake thickly spread with butter and sprinkle with breadcrumbs.
Cut milk bread and/or Reinling into slices about 8 mm thick. Whisk milk, eggs, powdered sugar, rum, lemon zest and a pinch of salt. Dip the slices of white bread into the milk-egg mixture and layer them crosswise into the Rein.
Pour the rest of the egg mixture over the top. (The amount of egg mixture needed depends on the height of the cake and how dry the bread is).
Bake in the preheated oven at about 160 °C until the egg mixture has set in the center of the cake. Lift out, let cool, and then turn out of the ramekin. Spread with the prepared honey lard and sprinkle with sliced, toasted almonds. Mix the whipped sweet cream with cranberries and serve.
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