Easter Bread Casserole with Strawberries and Curd Cheese

For the Easter bread casserole with strawberries and curd, cut the Easter bread into 6-7 slices. Cut the slices into quarters and fry them in two frying pans or possibly one after the other on both sides with half of the butter.

Finally, divide 40 g of sugar evenly between the two frying pans, and continue frying at a low temperature for about 1 minute, until the sugar is caramelized.

Place in a large enough bowl to cool and drizzle with the almond liqueur. Wash 400 g of strawberries, cut them in half and drizzle with the orange juice. Separate the eggs.

Slit the vanilla pod lengthwise and scrape out the pulp. Beat the egg yolks and another 40 g sugar until creamy. Season with the vanilla pulp and orange zest.

Lightly squeeze the curd in a tea towel or drain in a sieve if necessary and fold into the egg yolk mixture. Whip the egg whites with the remaining sugar until stiff.

Whip the whipped cream until stiff as well. Gently fold the whipped cream, whipped topping and cornstarch into the curd mixture. Grease a shallow gratin dish (about 2 liters capacity) with the butter and sprinkle with the sugar.

Place about 3/4 of the bread slices in the mold, and roughly dice the remaining bread slices. Spread the strawberries evenly on the bread.

Fill the spaces in between with the diced bread. Spread the curd mixture evenly over the strawberries. Bake in the preheated oven on the 2nd rack from the bottom at 170 degrees for 30-35 minutes.

Remove the casserole from the

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