Summary

Ingredients

• 150 g brioche or yeast plait (stale)
• 200 ml milk
• 50 ml cream
• 1 tablespoon sugar
• 2 teaspoons vanilla extract
• 2 egg (s)
• Butter for the mold

Also:

• 2 tablespoon butter, melted
• 2 tablespoon sugar, brown
• 2 teaspoons cinnamon

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Instructions

1. Cut the brioche into approx. 1.5 cm cubes.
2. Mix the milk with the cream, sugar, vanilla extract and eggs (hand blender).
3. Place the brioche cubes in a lightly buttered casserole dish and pour the egg milk over them. Let it sit for about 30 minutes.
4. Melt the butter. Mix the brown sugar and cinnamon and sprinkle with the casserole. Drizzle with melted butter.
5. Bake the brioche and butter pudding in the preheated oven at 160 ° C for about 30 minutes until golden brown on the lower rack.
6. Tip: You can also prepare the brioche pudding in the morning and then let it steep in the refrigerator. If you like, you can pour warm vanilla sauce over the casserole. I also like to go with a mixture of sour cream and crème fraîche, which I mix with a little sugar and a small dash of milk.