Bread pudding with vanilla cream

Name: bread pudding with vanilla cream
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Dutch
Ingredients: 12 slice white bread with pumpkin seeds; 30 g butter; 1 vanilla bean; 3 dl fresh cream; 3 dl Full Milk; 4 medium sized egg; 125 g granulated sugar; 1 mespoint dried nutmeg; 2,5 dl vanilla custard

Pudding of bread with pumpkin seeds and vanilla cream

Ingredients

Kitchen Stuff

1 pudding mold (125 ml)

Directions

Preheat oven to 180 ° C. Cut 12 rounds of bread along the edge of the pudding mold (remainder is not used). Spread on one side with butter, molds grease. Stack 3 bread rolls with buttered side up in each cup.
Halve vanilla bean, scrape out marrow. Slowly bring to the boil half of cream, milk, vanilla pod and marrow. Take pan of fire, remove vanilla pod.
Break eggs above bowl and whisk with sugar. Beat warm cream for a dash of eggs. Pour mixture into molds and sprinkle lightly with nutmeg. Put molds in baking dish and leave to rest for 5 minutes.
Bring water to boil and pour in oven dish to halfway side molds. Carefully place in oven and au bain-marie, bake for approx. 30 minutes until the top feels firm.
Beat the rest of whipped cream and mix with custard. Remove puddons from molds, put on plates, serve with vanilla cream.