Apple-black bread casserole

Name: Apple-black bread casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 350 g stale black bread; 7-10 Tbsp a good 1 tablespoon of ground cinnamon; 120 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 750 g sour apples; 1 TABLESPOON Lemon juice; 4 TABLESPOONS Sultanas; 2 TABLESPOONS Butter or margarine; 500 g Schmand; 7-10 Tbsp Melissa leaves; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

350 g stale black bread
7-10 Tbsp a good 1 tablespoon of ground cinnamon
120 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
750 g sour apples
1 TABLESPOON Lemon juice
4 TABLESPOONS Sultanas
2 TABLESPOONS Butter or margarine
500 g Schmand
7-10 Tbsp Melissa leaves
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Cut brown bread into slices, crumble or grate roughly. Mix with 1 tablespoon cinnamon, sugar and lemon peel. Peel the apples, stick out the core. Cut apples into slices.
2
Sprinkle with lemon juice. Grease an ovenproof dish (about 22 cm long and 10 cm high). Alternate layers of brown bread mixture, apple rings, sultanas and sour cream. Distribute the fat in small flakes on top.
3
Close the tin tightly with aluminium foil and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes. Dust with cinnamon and serve hot. Decorate as desired with lemon balm leaves.