Summary

Ingredients

• 300 g bauette (s) from the day before, cut into small pieces
• 950 ml milk
• 350 g suar, brown
• 115 g butter, melt
• 3 egg (s), devious
• 2 teaspoons vanilla extract

Also: (for the butterscotch)

• 4 tablespoon butter
• 200 g suar, brown
• 180 ml whipped cream, liquid
• 1 tablespoon vanilla extract
• 1 teaspoon salt

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Instructions

1. First prepare the butterscotch. Melt the butter in a saucepan on the stove over medium heat. Add the sugar, whipped cream and salt, mix with the butter and bring to a simmer, stirring constantly.
2. Simmer for 5 minutes, stirring constantly. The whole thing should thicken. Stir in the vanilla extract, then remove the saucepan from the stove and set aside.
3. Preheat the oven to 175 ° C (bottom heat if possible, otherwise top / bottom heat). Grease a baking dish (22 x 32) cm.
4. Mix the bread, milk, sugar, butter, eggs, vanilla extract and butterscotch in a large bowl and pour into the prepared baking dish. Put the mold in the oven and bake the bread pudding for 1 hour.
5. The bread pudding should wobble a little when you move the baking dish back and forth, then it`s done. Serve the bread pudding warm or cold with whipped cream.