Brioche and butter pudding with cinnamon crust

Ingredients for 2 servings:

• 150 g brioche or yeast plait (stale)
• 200 ml milk
• 50 ml cream
• 1 tbsp sugar
• 2 tsp vanilla extract
• 2 eggs
• Butter for the mold
• 2 tbsp butter, melted
• 2 tbsp brown sugar
• 2 tsp cinnamon

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Sweet main course

Cut the brioche into cubes approximately 1.5 cm in size. Mix the milk with the cream, sugar, vanilla extract, and eggs (using an immersion blender). Place the brioche cubes in a lightly buttered baking dish and pour the egg mixture over them. Let it sit for about 30 minutes. Melt the butter. Mix the brown sugar and cinnamon and sprinkle over the casserole. Drizzle with melted butter. Bake the brioche and butter pudding in a preheated oven at 160°C (convection oven) on the bottom rack for about 30 minutes until golden brown. Tip: You can also prepare the brioche pudding in the morning and then let it sit in the refrigerator. If you like, pour warm vanilla sauce over the casserole. I also like to serve it with a mixture of sour cream and crème fraîche, which I mix with a little sugar and a small splash of milk.