Blueberries, rinse and drain, chop bread rolls, heat milk and pour over.
Whip sugar, butter, egg yolks and lemon zest until creamy, stir in bread mixture until smooth, whip egg whites until stiff and fold in.
Butter gratin dish and alternate layers of quantity and blueberries. Melt butter, mix with sugar and almond kernels and spread evenly over casserole. Bake at 180 to 200 degrees on the middle shelf.
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