Milk Cream Strudel

For the milk cream strudel, first prepare the strudel dough. Then stretch it out thinly.

Mix the yolks, cream, 75 g sugar and cinnamon. Fold in the bread cubes and let rest.

Whip the egg whites to snow and stir in the remaining sugar. Fold the snow into the bread mixture. Spread the filling on the strudel dough to the thickness of a finger, roll it up and form it into a snail.

Bake the strudel in a greased baking dish until light yellow. Then add sweetened and heated milk and serve the finished milk strudel with hot and sweetened milk.

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