Cut bread into thin slices, halve them and lay them out on a baking tray. Melt butter and mix with 3 tablespoons of milk. Sprinkle slices of bread with it
Coarsely crumble Amarettini. Wash the orange, rub dry and grate the peel. Halve the orange, squeeze the juice. Peel apples, cut out the core. Cut apples into approx. 0.5 cm thin slices. Sprinkle with orange juice. Whisk the egg, 125 ml milk, orange zest, 25 g sugar and vanillin sugar. Mix 1 tsp sugar and 1 tsp cinnamon.
Grease an oven dish (approx. 17 x 23 cm) and sprinkle with cinnamon sugar. Layer apple and bread slices alternately, sprinkle with Amarettini. Pour egg milk over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Take out and let rest for about 10 minutes
Whisk the egg white with the whisk of the hand mixer until stiff, adding 150 g sugar. Beat until the sugar has dissolved. Pour the beaten egg whites into a piping bag with a perforated spout. Spray the meringue tuffs onto the casserole. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes. Leave to cool at a lukewarm temperature. Add the cranberries
With 6 people: