1 box zwiebach
1 c. nuts
1/2 c. butter
3/4 c. sugar
1/2 tsp. cinnamon

FILLING:

1/2 c. sugar
5 tbsp. cornstarch
4 egg yolks
1 tsp. vanilla
Pinch salt
1 qt. milk

Grind zwiebach and nuts. Mix with softened butter, sugar and cinnamon. Line the bottom and up the sides of an 8"x12" glass pan with the crumb mixture. Reserve a cup of the crumbs. Make a custard of the filling ingredients and when cool, pour into glass pan. Add a layer of beaten egg whites, spread evenly over custard layer. Sprinkle top with reserved crumbs. Bake in 400 degree oven just until toasty brown, about 15 minutes.