Bread and Butter Pudding with Apple

For the bread

1. Let the yeast stand with a little sugar and warm milk until bubbles form. Weigh the flour in a bowl and make a well in the middle, pour the yeast into it. Cover with flour and let rest for about half an hour.
2. Melt the butter and mix it with the sugar and egg. Stir into the flour with a wooden spoon. Warm the milk to lukewarm and add to the dough while stirring. Keep stirring until the batter begins to separate from the shell. Cover the bowl and let rise for at least an hour, possibly overnight.
3. Fill the dough into a small loaf pan and let rise for another hour. Bake at 160 degrees for about 30 minutes.

For the bread & pudding

1. It is best to let the bread rest for a day and then cut into not too thick slices. For the recipe you need about half a bread.
2. Brush the molds with butter. Brush one slice of bread per pan with butter on both sides and place in the pan. Peel the apples and remove the core. Cut into thin slices and place on the bread slices. Butter a second slice of bread on both sides and place on top of the apples. Beat the sugar and eggs until frothy. Heat milk and mix with sugar and eggs. Fill into the forms. The top disc should be almost covered.
3. Let soak for at least half an hour, then sprinkle some brown sugar on top and bake at 180 degrees for about 35 minutes.

For the vanilla sauce

1. Remove 6 tbsp of the milk and use them to mix the cornstarch and sugar. Bring the rest of the milk to the boil. Add the mixed powder and bring to the boil again briefly. Pour into the serving bowls and allow to cool.