Cut the bread rolls into small slices and then into stripes. Melt the butter in a wide deep fry pan, put the bread pieces in it and fry them till they are golden brown sparkling them with vanilla sugar. Peel and core the apples, slice them finely and braise them in 30 g butter for about 5 minutes. Melt the remaining butter.
Cover the bottom of a greased ovenproof dish with half of the bread stripes and trickle the melted butter over them. Then put the apples on the bread and sparkle the whole with 50 g sugar, the cinnamon and the sultanas, and cover the whole with the remaining bread.
Whisk the eggs well with the remaining sugar and a pinch of salt in the milk and pour the liquid evenly in the pot. Put the dish into the oven for about half an hour at 200° C.
Serve with sugared cream.
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