Cranberry casserole with meringue

Name: Cranberry casserole with meringue
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 discs (approx. 60 g) Boxed white bread (from previous day); 1/2 l Milk; 2 tablespoons (40 g) + some butter; 8 heaped tablespoons (20 g each) Sugar; 300 g TK-Cranberries; 3 fresh eggs (Gr. M)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

2 discs (approx. 60 g) Boxed white bread (from previous day)
1/2 l Milk
2 tablespoons (40 g) + some butter
8 heaped tablespoons (20 g each) Sugar
300 g TK-Cranberries
3 fresh eggs (Gr. M)

Directions

1
Remove the crusts and crumble the bread. Bring milk, 2 tablespoons butter and 2 tablespoons sugar to the boil. Remove the pot from the stove. Stir in breadcrumbs and let cool down a little
2
Bring cranberries, 4 tablespoons sugar and 10 tablespoons water to the boil, cover and simmer for about 10 minutes
3
Separate eggs. Stir the egg yolks into the bread mixture. Pour the mixture into a greased casserole dish (approx. 20 x 30 cm). Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes until golden brown
4
Beat the egg whites until stiff, adding 2 tablespoons of sugar. First spread half the cranberries, then the beaten egg white on the casserole. Bake at the same temperature for about 10 minutes. Add the rest of the cranberries