Baked White Bread (bread pudding-style)

Ingredients

• 500 gWhite bread
• 500 mlMilk
• 4 pcsEgg
• 60 gButter
• 90 gSugar
• 1 gSalt
• 50 gAlmond
• 7.5 mlVanilla

Instructions

1. 1

   Preparation and soaking

   • Preheat the oven to 180 °C (350 °F).
   • Remove the crust from a large white loaf (≈500 g) and cut into 3–4 cm slices or halve the loaf so the liquid can penetrate.
   • Whisk 300 ml whole milk (≈309 g), 2 whole eggs (≈100 g), 20 g sugar, a pinch of salt and 1 tsp vanilla extract (optional) in a large bowl.
   • Place the bread in the mixture and let soak 10–15 minutes until evenly moistened.
2. 2

   Baking in clarified/melted butter

   • Melt 40–50 g butter in an ovenproof pan over medium heat.
   • Put the soaked bread into the pan, brush the top with remaining butter and bake 15–25 minutes in the hot oven until golden and warmed through. Alternatively brown both sides in the pan then finish in the oven.
   • Serve the bread warm.
3. 3

   Variation: Bake with almonds and sugar

   • After soaking, sprinkle with 50 g flaked almonds.
   • Brush with melted butter and bake 15–20 minutes until almonds are toasted and the surface is golden.
   • Sprinkle 20–30 g sugar over the top before serving (optionally caramelize briefly).
4. 4

   Foam/vanilla sauce (side)

   • Warm 200 ml whole milk with 40 g sugar and 1/2 tsp vanilla (do not boil).
   • Whip 2 egg whites in a clean bowl to stiff peaks, gradually adding 40 g sugar until glossy.
   • Temper a little hot milk into the whipped whites, then return to the pot and gently warm while stirring until slightly thickened and foamy. Do not overheat.
   • Serve the warm foam sauce immediately with the baked bread.