1) In a saucepan warm the milk with the sprigs of rosemary up to the boiling point. Switch off, let the milk cool and strain it. Cut sliced grape bread about 1/2 cm thick, butter them and spread half of it with the jam. Overlap the stuffed slices with the remaining ones to form many sandwiches and arrange them in a greased 18×22 cm pan.
2) Break eggs in a bowl, add 100 g of sugar, jumbled up with a whisk and add the flavored milk, cream and salt.
3) Pour the mixture over the prepared bread sandwiches and let it rest for 30 minutes. Sprinkle the surface with the remaining sugar and cook the pudding in a preheated oven at 160 ° for 40 minutes. Serve it lukewarm.
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