Bread 'n' butter pudding


30 minutes

Resting time

30 minutes

Cooking time

38 minutes



Combair SE from 2015


2 tbsp butter

6 eggs

200 g sugar

250 ml milk

500 ml cream

250 ml double cream

1 vanilla pod

Grease the dish generously with butter. Scrape the vanilla seeds out of the pod. Blend the eggs, sugar, milk, cream, double cream and vanilla seeds using a blender.

(Pre-)heat cooking space to 180 °C with Hot air humid

1 baguette

about 260–350 g

Cut the baguette diagonally into about 24 thin slices and arrange in overlapping rows in the buttered porcelain dish. Slowly pour the egg and cream mixture over the arranged slices of baguette. Allow to stand until the bread has soaked up the mixture and is soft. Place the dish on the wire shelf in the preheated cooking space. Bake.

Put the pastry in

Hot air humid 180 °C for 38 Mins

Icing sugar

Dust the baked bread 'n' butter pudding with icing sugar. Serve lukewarm.

Additional information

Created by

V-ZUG Ltd.

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