Bread and Butter Pudding

Ingredients for 4 servings:

• 30 g unsalted butter
• 3 rolls, sliced
• 250 ml milk
• 250 ml cream
• 1 pinch of salt
• 1 vanilla pod(s), slit
• 3 eggs
• 125 g vanilla sugar
• 30 g Sultanas, soaked in water and squeezed out
• 20 g jam (apricot jam)
• powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grease a large ovenproof dish with a little butter. Place the bread slices side by side in the dish and spread the remaining butter over them. Bring the milk, heavy cream, salt, and vanilla pod to a boil in a saucepan. Whisk the eggs and vanilla sugar until frothy, then add the milk mixture and mix well. Scatter the sultanas over the bread and pour the sauce over it. The bread will then rise to the surface. Place the dish in a bain-marie in the oven. Fill the bain-marie with hot water so that about half the dish is submerged. Bake in a preheated oven at 160°C for about 45-50 minutes. The pudding should already be wobbly in the center. Allow to cool briefly. Slowly heat the jam, thinning with a little water if necessary. Brush a very thin layer of warm jam onto the pudding and sprinkle with icing sugar.