Cut the bread into slices about 5mm thick, cut into quarters and place in a greased ovenproof dish.
Lightly roll the quinces with the apple juice and pear syrup until soft and spread evenly on the bread. Cut the apples in half, remove the core and cut into tender strips. Drizzle the juice of one lemon on the spot. Layer the dried figs, nuts and apples alternately in the mold with the remaining slices of bread.
Mix the milk with the eggs, sugar, lemon zest and cinnamon. Pour over the casserole. Bake at 180 °C for about 30-40 min.
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