COTTAGE CHEESE PUDDING: OFENSCHLUPFER MIT QUARK

To serve 6

1 cup cottage cheese
salt pinch
3 Tbsp. sour cream
1/3 cup superfine sugar
1/3 cup seedless white raisins, soaked
in warm water for 15 minutes and drained
4 or 5 soft bread rolls, crusts removed, thinly sliced
2 or 3 medium sized apples, peeled,
cored and thinly sliced (about 2 cups)
(Optional)
2 eggs
2/3 to 1 cup milk
1 to 2 tsp. grated lemon peel
2 Tbsp. butter, cut into small pieces

Mix the cheese with a pinch of salt, the sour cream and 2 Tablespoons of the sugar, then mix in the raisins. Line the bottom of a buttered oven dish with the bread slices, then cover with the cheese mixture. A layer of thinly sliced apples may be added at this stage. Cover with the remaining slices of bread. Whisk the eggs with the milk, the grated lemon peel and half of the remaining sugar, and pour the mixture over the pudding.
Sprinkle with the remaining sugar, dot
with the butter pieces and bake in a
preheated 350 F. oven for about 45
minutes or until brown and the custard
has set.

Das Neue Kiehnle Kochbuch

NameEntered: Olga