Czech apple and bread pudding (Žemlovka)

1. Cut the rolls (dry, 1-2-day-old ones are best) into 1 cm slices. In a bowl whisk the milk with the eggs and half the sugar until smooth.

2. Peel, core and thinly slice the apples; toss with the raisins, cinnamon and the rest of the sugar.

3. Butter an ovenproof dish of about 20 × 30 cm. Dip the bread slices one by one into the milk and egg mixture and lay a layer of them in the bottom of the dish.

4. Scatter over half the apple filling, then another layer of bread, the rest of the apples and a final layer of bread; pour the remaining milk mixture evenly over the top and dot with the remaining butter in small pieces.

5. Bake in an oven preheated to 180 °C for 35-40 minutes until the top is golden and crisp and the bottom still juicy.

6. Serve warm in spoonable portions, with a little sour cream or vanilla custard if you like.

Tip: Žemlovka is the "leftover-rescuing" dessert of Czech cooking, made from stale rolls – a grandma's Sunday treat; a layer of sweetened curd cheese makes it richer, and a meringue topping (sněhová čepice) makes it festive.