Baked blackberry bread pudding

Name: Baked blackberry bread pudding
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 300 g White bread (from the day before); 5 Eggs (Gr. M); 50 g Sugar; 1 package Vanilla sugar; 300 ml Milk; 200 g double cream; 200 g Blackberries; 7-10 Tbsp Grease; 3 TABLESPOONS flaked almonds

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

300 g White bread (from the day before)
5 Eggs (Gr. M)
50 g Sugar
1 package Vanilla sugar
300 ml Milk
200 g double cream
200 g Blackberries
7-10 Tbsp Grease
3 TABLESPOONS flaked almonds

Directions

1
Cut bread into cubes of about 2 cm. Whisk eggs, sugar and vanilla sugar. Heat milk and double cream in a pot while stirring (do not boil!). Stir slowly into the egg mixture in a thin stream.
2
Fold in bread and let it stand for about 10 minutes.
3
In the meantime, select the blackberries and wash if necessary. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease six ovenproof moulds (each approx. 8 cm Ø). Spread the bread mixture into the ramekins.
4
Add the berries and almonds. Bake in a hot oven for about 40 minutes. Remove from the oven and leave to rest for about 10 minutes. Cream tastes good with it.