Prepare a pudding from pudding powder, milk and sugar according to the package instructions, but with only 400 ml of milk. Then fill it while still hot in a square bowl lined with cling film. The pudding should be about 2.5-3 cm high; I always use a plastic tray measuring 10 x 22 cm. Cover the pudding with cling film or a suitable lid and refrigerate for at least 4 hours (can be prepared the day before).
Turn the hardened pudding out of the plastic bowl, cut it into cubes (approx. 3 x 3 cm) and then bread it. To do this, turn the individual cubes first in the flour, then in the egg and finally in the breadcrumbs. Melt the butter in a pan over medium heat (not too strong, otherwise the fat will burn) and fry the cubes until golden brown on both sides. Then turn the custard cubes in cinnamon sugar and serve. They taste best hot!
I usually serve the cubes with a scoop of vanilla ice cream and a fruit sauce (for this I let a frozen berry mixture thaw and puree it with a little sugar).
Of course, a different flavor of pudding can be used, but vanilla is simply a classic. With chocolate pudding, it is advisable to bread the custard cubes with a mixture of coconut flakes and breadcrumbs.
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