Bread pudding with vanilla sauce for easter

Instruction

Cut the leftover bread into small cubes and place in a bowl. Heat the milk and pour over the bread cubes. Cover and let stand for 30 minutes.

Preheat the oven to 180 °C top/bottom heat. Grease the pudding mold and sprinkle with semolina.

Squeeze the soaked bread cubes and put them into a bowl. Peel the apple, remove the core and dice the flesh. Stir into the bread.

Separate the eggs. Beat the egg whites with 1 pinch of salt until stiff. Add 2 tablespoons of sugar and continue beating until the mixture is again nice and firm.

Whisk the egg yolks with the remaining sugar until foamy. Fold in the bread cube mixture, then stir in the semolina. Finally, fold in the beaten egg whites.

Pour the mixture into the pudding mold and seal. Place the mold in an oven-proof pot and add enough boiling water until the mold is two-thirds full. Then cook in the oven in a hot water bath for about 70 minutes.

In the meantime, for the custard, cut the pod lengthwise and scrape out the pulp. Pour the cream and milk into a pot and add the pod with the pulp. Bring the mixture to a boil, then let it steep for 5 minutes and then fish out the pod.

Whisk the egg yolks with the sugar until frothy. Gradually add the hot vanilla cream milk, whisking constantly.

Carefully remove the custard dish from the oven, open it, and invert the bread pudding onto a plate. Allow to steam briefly, then dust with powdered sugar.

Cut slices from the bread pudding, divide onto plates and serve while still warm garnished with vanilla sauce and a few fresh berries.