Master chef
Utensils
Apron
Bowl
Measuring cup
Dpringform pan (approx. 24 cm Ø)
Oven mitts
Pan
Paring knife
Sieve
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
Ice cream scoop
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the springform tin completely with baking paper.
Topping
Melt the butter in a small pan. Place the eggs and sugar in a large bowl and mix. Pour in the milk and cream, stir, halve the vanilla pod lengthways, scrape out the seeds, add them to the butter, and mix well.
Bread
Halve the apples, remove the cores, and cut into 2 cm pieces. Cut the bread into slices about 2 cm thick, tear into pieces about 2 cm in size,
Add the bread and apples to the bowl with the topping, mix, and leave to soak for about 5 min. Transfer the mixture to the prepared tin.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven and leave to stand for approx. 5 mins.
To serve
Dust the bread pudding lightly with icing sugar, cut into pieces and serve while still warm. Serve with ice cream.
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