Bread Pudding under Snowy Blanket

Ingredients

toast or sandwich bread
600 g SABI dumpling curd
4 packets vanilla sugar
1 cream powder
100 g SABI butter
2 eggs
sour cherry or cherry compote
400 - 600 ml semi-skimmed milk SABI
6 - 8 eggs
250 g granulated sugar

Procedure

Flavor curd with 2 packets vanilla sugar, add cream powder, 40 g softened butter, 2 egg yolks, and meringue whipped from 2 egg whites. Fold in drained compote fruit. Separate egg yolks, put in bowl, add 2 packets vanilla sugar, 100 g granulated sugar, pour in milk and mix.

Soak half of the toast bread in flavored milk and place in greased baking dish. Spread flavored curd on bread slices and cover with remaining milk-soaked bread slices. Pour remaining yolk milk over pudding and drizzle with remaining melted butter. Bake in preheated oven at 180 °C for about 15 - 20 minutes.

Whip egg whites with remaining sugar into stiff meringue, spread on top before finishing baking, increase temperature and bake until done.