Fruity Bread and Butter Pudding with Cinnamon Topping

For the fruity bread-and-butter pudding with cinnamon topping, slice brioche or bread rolls.

Whisk the whipped cream with the milk, eggs, a tablespoon of granulated sugar and the vanilla sugar and pour about two-thirds of it over the top.

Put the rest aside.

Let the mixture stand for a while.

Meanwhile, butter a suitable baking dish – or preferably two small baking dishes – and sprinkle with sugar.

Core the fruit or cut out the core of the apples and cut the fruit into suitable flat pieces, slices or cubes. (Make sure that the pieces are not too large).

Mix with the soaked raisins, nuts, cinnamon, some lemon zest and a little sugar to taste.

Preheat the oven to 180 °C.

Pour half of the bread mixture into the pan(s), spread fruit on top and cover with bread mixture again.

Press everything down well and pour the remaining glaze over it.

Bake in the oven for a good half hour until golden brown.

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