Classic Scheiterhaufen with Apples and Quark

In a bowl, beat the quark until smooth with 30 g soft butter and one egg yolk. Mix in the vanilla sugar and the well-drained raisins.

Preheat the oven to 160 °C top/bottom heat. Generously grease a baking dish (approx. 30x24 cm) with butter. Cut the brioche braid or white bread into slices about 1 cm thick. Separate 3 eggs into yolks and whites. Melt 90 g butter in a small saucepan.

In a large bowl, whisk the milk well with the 3 egg yolks, 60 g sugar, and the melted butter. Briefly dip the bread slices one by one into the milk mixture until they are slightly soaked.