Baked Berliner Milchreis takes a little longer than regular milchreis but it is so tasty, it's worth it. You can also use leftover rice pudding (milchreis) in this casserole.
Berliner Milchreis serves 3 for lunch or 4 or more for dessert.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
- 2 T. dried breadcrumbs
- 2 tart apples, peeled, cored and chopped (Gala, Granny Smith or other)
- 2 eggs, separated
- 2 c. cooked, cooled milchreis (see below for recipe link)
- 2 T. butter
- 1/4 c. sugar
- 1 tsp. lemon zest
- 1 T. cinnamon and sugar mixture OR
- 2 T. apricot marmalade (optional)
- 2 T. almond slivers
Butter a 2 quart casserole dish and sprinkle it with dried breadcrumbs. Sprinkle the apple pieces evenly over the bottom of the dish. Set aside. (For gluten-free cooking, omit breadcrumbs.)
Beat the egg whites until stiff. Set aside.
Either sprinkle with cinnamon and sugar OR dot marmalade on the top of the casserole. Sprinkle with almond slivers.
Bake at 350°F for 40-50 minutes, or until set in the center and browned (larger picture). Serve warm or cold with