Bread souffle with apples

1 serving


We rub stale wheat bread on a vegetable coarse grater and soak it in warm milk. We peel the apples and seed boxes, rub on the grater, add sugar to them and mix. Then we combine both masses in a saucepan, heat, stir, so that the soufflé thickens a little, cool and serve in vases like a dessert after lunch.