English bread pudding

Ingredients for 1 servings:

• 450 g stale bread rolls (brioche)
• 400 ml milk
• 2 eggs
• 70 g powdered sugar
• 1 tsp vanilla sugar
• 125 ml cream or milk
• Chocolate, chopped (chocolate chips) or raisins
• some butter for the mold
• 3 tbsp whiskey or rum (optional)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bread Pudding

Cut the brioche into approximately 2 cm cubes, place in a bowl, and pour over the milk. Let it sit for about 15 minutes. In the meantime, beat the eggs with the powdered sugar and vanilla sugar until thick and frothy. Add the cream (milk also works). If you like, you can add a little whiskey or rum, but it’s not necessary. Butter the baking dish and preheat the oven to approximately 180°C (fan oven). Place half of the brioche cubes in the dish, scatter the chocolate chips or raisins on top, and cover with the other half of the brioche cubes. Pour the egg custard evenly over the top. Bake the bread pudding in a water bath (I place the baking dish inside a larger dish and pour water into the outer container) for about 45 minutes at 180°C (350°F). If the bread pudding browns earlier, simply cover with aluminum foil. Vanilla sauce goes perfectly with it.