Summary

Ingredients

• 450 g rolls, (brioche), stale
• 400 ml milk
• 2 egg (s)
• 70 g powdered suar
• 1 teaspoon vanilla sugar
• 125 ml cream or milk
• Chocolate, chopped (chocolate chips) or raisins
• some butter for the mold
• 3 tablespoon whiskey or rum (optional)

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Instructions

1. Cut the brioches into approx. 2 cm cubes, place in a bowl and pour the milk over them. Let it swell for about 15 minutes.
2. In the meantime, beat the eggs with powdered sugar and vanilla sugar until they are thick and frothy. Add the cream (but milk is also possible). If you want, you can also add some whiskey or rum, but it doesn`t have to be. Butter the casserole dish and preheat the oven to approx. 180 ° convection. Now put half of the brioche cubes in the mold, sprinkle the chocolate chips or raisins on top and cover with the other half of the brioche cubes. Pour the egg cream evenly over it.
3. The bread pudding is baked in a water bath (I put the casserole dish in a larger form and pour water into the outer container) for about 45 minutes at 180 °. If the bread pudding is browning earlier, simply cover it with aluminum foil.
4. Vanilla sauce goes well with it.