Summary

Ingredients

• 100 g suar
• 1 squirt lemon juice
• 20 g butter
• 300 ml milk
• 300 ml cream
• 1 vanilla pod (s)
• 150 grams sugar
• 4 egg (s)
• 300 g white bread, without rind
• 100 g butter
• 200 g quince (s), diced
• 200 ml white wine, dry
• 1 star anise
• 5 carnation (s)
• 1 bay leaf
• 1 shot schnapps (quince or pear spirit)

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Instructions

1. Caramelize the sugar with a little lemon juice until light brown, then use it to pour out the bottom of a bundt pan. Allow to cool and generously butter out the free part of the mold.
2. Bring the milk, cream, 150 grams of sugar and the scraped-out vanilla pod to the boil and allow to cool again. Remove the vanilla pod and mix the eggs well.
3. Dice the white bread and toast it in a large pan in 100 grams of butter. Then pour the milk and cream mixture over it.
4. For the quince cubes, bring the dry white wine with star anise, cloves and bay leaf to the boil and let it steep a little. Then let the quince pieces simmer in it on a low flame for five minutes. Drain and mix with the bread cubes. Season with a dash of quince or pear spirit. Pour the mixture into a bundt pan.
5. Pour boiling water into a sufficiently large saucepan and place the baking pan in it. The water level should be in the middle of the baking pan. Bake in the oven preheated to 180 degrees for one hour. If the surface is about to get dark, cover with aluminum foil. The bread pudding is ready when nothing sticks to a pricked knife.
6. Let cool for half an hour before turning.