Instructions

1. 1

   Cut the day-old rolls into slices about 1 cm thick. Peel the apples, remove the cores and cut the flesh into narrow wedges.

2. 2

   Stand the small ovenproof dish dry in the basket and check that air is left all the way round. A dish that is too large blocks the airflow, and then only the middle cooks. Take the dish out and grease it with the butter or margarine.

3. 3

   Layer the slices of roll, the apple wedges and the raisins into the dish in turn, pressing them down lightly.

4. 4

   Whisk the milk with the eggs, the sugar, the vanilla sugar and the cinnamon and pour it evenly over the layers.

5. 5

   Leave the bake to stand until the bread has soaked up the custard.

6. 6

   Preheat the airfryer to 170 °C.

7. 7

   Stand the dish centrally in the basket in a single layer, leaving space all the way round, and do not stack anything on top; a larger quantity needs a second dish and a second batch. Cook at 170 °C.

8. 8

   Scatter the flaked almonds over the top and carry on cooking at 170 °C without turning the dish, as the bake would collapse and the custard would run out. It is done when the custard has set completely and the surface is golden brown.

9. 9

   Let the Ofenschlupfer stand briefly before serving, so that the custard settles and the layers hold together.