Baguette Pudding

Using leftover baguette from our Muscheltopf dinner, I prepared this simple pudding for our tea-time. Normally, I add dried raisins in my Bread & Butter Pudding recipe but this time, I added dried cranberries for a sweet & sour taste.

Ingredients:
1 large baguette
some butter
100 g dried cranberries
3 large eggs
100 g castor sugar
300 ml fresh cream
300 ml fresh milk
1-2 tbsp brown sugar
a rectangular pyrex dish (30 cm x 20 cm)

Method:
Grease pyrex dish with butter and set aside.  Slice baguette thinly as shown.

Spread butter on both sides of baguette slices and arrange in the pyrex dish. Sprinkle dried cranberries on top.  Repeat procedure until baguette slices are used up.  In a bowl, lightly whisk eggs and castor sugar together.  Then, add both cream and milk. Mix well.

Pour half of custard mixture over baguette slices and leave aside for about 10 to 15 minutes.  In the meantime, preheat fan oven to a temperature of 160° C and boil enough water for a waterbath.

Pour remaining custard mixture over baguette slices and sprinkle with brown sugar. Place pyrex dish in a deep baking tray. Place baking tray in centre of oven and add boiling water into tray so that the pyrex dish is sitting in water. Bake for about 45 minutes or until golden brown. Serve warm or cold as it is or served with vanilla sauce.

Happy Baking!