PREPARATION
Peel, core and halve the apples. Replace the cores with a little cranberry jam. Put the apples in a baking tin and spread over one dessertspoon of cream. Beat the butter with the sugar and egg yolks until creamy. Tear the white bread into chunks and mix with the almonds, lemon peel, vanilla and cinnamon; pour the tepid milk over the whole. Mix thoroughly into a mush. Add the butter, egg mixture and one dessertspoon of cream and mix everything thoroughly. Beat the egg white until stiff and fold into the mixture. Pour this mixture over the apples and bake for about 1 hour in an oven preheated to 160°C.