Bread & Butter Pudding

Step 1/6

• baking dish

Preheat the oven to 350°F (180°C) and grease a large low-rimmed baking dish.

Step 2/6

• ⅓ vanilla bean
• 166⅔ ml whole milk
• ⅛ tsp ground nutmeg

• knife
• pot
• cutting board

Split the vanilla bean lengthwise and remove the seeds. Gently heat the milk over medium heat and add the vanilla seeds and nutmeg. Do not let the milk come to a boil. Set aside and allow it to cool while preparing the rest of the recipe.

Step 3/6

• 1 apples
• 116⅔ g brioche
• 25 g butter

• baking dish

Wash the apples, cut into quarters, carefully remove the core, and slice into thin wedges. Cut the brioche or sweet rolls into medium thick slices, butter both sides and layer them in the baking dish with the apples.

Step 4/6

• 1 eggs
• 33⅓ g raw sugar
• pinch salt

• bowl
• whisk

In a separate bowl, whisk together the eggs, sugar and salt. Once this has reached a creamy texture, carefully add the milk and whisk until well-combined. Pour the milk and egg mixture over the brioche and apple slices and let it stand for 8–10 minutes, so that the bread absorbs the liquid.

Step 5/6

• confectioner’s sugar (for garnish)

• oven
• knife
• cutting board

Finally, chop the nuts and add them. Bake the pudding in the oven for 45–50 minutes. Remove from the oven and dust with icing sugar. Serve while warm. Tip from the author: Apples are available almost all year round, but pears, blackberries or sweet apricots also go nicely with this dish, if you wish to adapt it for what is seasonally available.

Step 6/6

Find more ideas for breakfast recipes in the cookbook "Stay For Breakfast" (appeared in the publishing company gestalten) https://gestalten.com/products/stay-for-breakfast

Enjoy your meal!