Bread and Butter Pudding

Preheat the oven to 160 °C. Grease an ovenproof dish with butter. Cut the baguette once lengthwise and in the middle. Place these “bread slices” in the mold and spread the remaining butter evenly as flakes on top.

Bring the milk, heavy cream, a little salt and vanilla pod to the boil together. Mix the eggs well with the sugar and whisk until the mixture is light in color. Gradually add the milk mixture and stir to a thick cream.

Place the raisins on the bread and carefully pour the cream over them. The bread will float on top. Place the pan in a water bath in the heated oven and bake for 50 to 60 minutes. When the pudding wobbles slightly in the middle, it is ready. Remove from the stove and cool a little bit.

Carefully heat the apricot jam, perhaps diluting it with a little water. Lightly brush the surface of the pudding with it and sprinkle with powdered sugar. Serve lukewarm.

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