German Bread Pudding With Cinnamon & Cloves: A Delicious Twist

Take butter out of the fridge.

Preheat the oven to 180°C (356°F). Cut the baguette into 1 cm thin slices.

Cut open and scrape 1/2 of vanilla bean.

In a small pot, mix milk, sugar, vanilla sugar and vanilla. Bring it to a boil, stirring constantly.

Pour the warm milk mixture over the bread roll slices and set aside. The bread slices will absorb the milk mixture.

Mix the soft butter with sugar, salt, cinnamon, and ground cloves until fluffy; add the eggs and mix well. Gently mix in the bread roll slices.

If you use cherries from the glass, drain them and check if they have any pits. If they do, please remove them.

Pour half of the mixture into a baking dish. Smaller casseroles are suitable for four people. Cover with half of the drained cherries, then add the second half of the remaining cherries and the baguette mixture. Sprinkle with almond slivers.

Let the casserole bake for 30 minutes and cool slightly and in the meanwhile cook the vanilla sauce.

Dust the casserole with powdered sugar.

Serve lukewarm or cold with vanilla sauce.

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