Bread & Butter Pudding with Baileys

Ingredients for 4 servings:

• 1 loaf(s) (brioche)
• 600 ml cream
• 100 g sugar
• 2 vanilla pods
• 1 bar of chocolate
• 200 ml Baileys Irish Cream
• 12 eggs

Instructions

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

Cut the crust off the brioche, as it will otherwise become too hard. Then cut it into slices and cut them diagonally again. Layer these triangles in an ovenproof dish (but only one layer). Put the chocolate in a saucepan and melt slowly, as otherwise it will become tough. Meanwhile, bring the cream, sugar, and vanilla pods to a boil until the sugar has just dissolved, then add the Baileys. Beat the 12 eggs well so that the yolks and egg whites are well mixed in, then slowly add the cream and Baileys mixture (otherwise it will curdle). Mix everything well and pour it over the brioche. The bread slices should be completely covered so that they are well soaked. Since this dessert is to be baked in a bain-marie, put water in a roasting tin and line a tea towel with it, then place the filled dish on top. Drizzle the melted chocolate in lines over the bread. Preheat the oven to 120°C and bake the casserole at the same temperature. The bread & butter pudding is ready when it no longer moves when gently shaken, but should still be slightly wobbly on the inside. Reheat the chocolate pot and add a dash of Baileys. Bring everything to a boil and pour over the dessert as a sauce. You can either serve sliced ​​pieces from the mold or cut out small dumplings and serve them.