Swabian apple bread pudding (Ofenschlupfer)

1. Cut the bread rolls (ideally day-old) into thin slices.

2. Peel, core and thinly slice the apples and toss them with the lemon juice, cinnamon and raisins.

3. Layer the bread and apples in a buttered ovenproof dish, starting and finishing with a layer of bread.

4. Whisk the milk with the eggs, granulated sugar and vanilla sugar and pour it evenly over the dish; leave for 15 minutes so the bread soaks it up.

5. Sprinkle the top with flaked almonds and small knobs of butter and bake in an oven preheated to 180 °C for 40-45 minutes until golden.

6. Dust with icing sugar and serve lukewarm, with vanilla sauce or on its own.

Tip: Leftover, dry rolls are best here - fresh ones are too soft and make the bake mushy.