Belgian bread pudding

Ingredients for 8 servings:

• 300 g white bread
• 200 g sugar
• 250 ml milk
• 1 pinch of cinnamon
• 1 bag of vanilla sugar, bourbon (or the pulp of a vanilla pod)
• 1 bag of pudding powder, vanilla
• 5 eggs
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

a hearty dessert or a sweet main course

Preheat oven to 200°C. Heat milk with sugar, vanilla sugar, and cinnamon, pour over the chopped bread (if you want it extra thin, cut off the crust), and stir well until the bread has absorbed the liquid and is mushy. Sprinkle the contents of a packet of vanilla pudding on top and stir in evenly. Whisk the eggs and stir in as well. Grease a medium-sized casserole dish or springform pan, pour in the batter, and smooth it out. Place the dish in a hot oven and reduce the temperature to 180°C. Bake for 45 minutes until golden brown and cooked through. The bread pudding tastes particularly good with vanilla ice cream and cherries. It can be easily cut into sturdy pieces and served. The original recipe calls for 50g more sugar. I reduced it for my version, and the pudding is still sweet enough.