Sweet Bread Casserole with Apricots and Almonds

Ingredients

• butter (for the molds)
• 500 g apricots
• 200 g brioche (alternatively: yeast braid or milk rolls)
• 2 Eggs
• 2 EL sugar
• 2 EL vanilla sugar
• 1 pinch Ground cinnamon
• 125 ml milk
• 60 ml whipping cream
• 4 EL almond slivers
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Butter four oven‑proof molds.

2. 2.

   Slice the brioche into thin slices. Wash, halve, pit, and cut the apricots into wedges. Distribute the apricots and brioche in the molds. Separate the eggs. Beat the yolks with sugar and vanilla sugar until fluffy, add milk and cream, and stir in. Whisk the egg whites stiffly and fold them in. Pour the mixture into the molds, sprinkle almond slivers on top, and bake in the preheated oven for about 25 minutes until golden brown. Remove and dust with powdered sugar immediately before serving.