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Hungarian Hazelnut Cream Bread Pudding

Vegetarian

Ingredients:

8 slices of brioche (or bread)
10 eggs
120 g sugar
2 tbsp hazelnut oil
8 dl milk
1.2 kg apples
6 tbsp pomegranate balsamic vinegar (or lemon juice)
50 g powdered sugar
2 tbsp butter
100 g hazelnut cream
2 heaping tbsp honey (or sugar)

Preparation:

Cut the brioche slices into smaller pieces. Mix the egg yolks with the sugar, hazelnut oil, and milk. Add the brioche pieces and let them soak up the liquid.

Slice the apples, spoon over 4 tablespoons of the balsamic vinegar, toss with powdered sugar, and sauté in butter until lightly caramelized. Spread the soaked brioche evenly in a baking dish, layer the hazelnut cream on top, and finish with the caramelized apples.

Bake for 30 minutes at 180 °C in a fan oven.

Meanwhile, beat the egg whites into a stiff foam. As it starts to come together, add 2 tablespoons of balsamic vinegar, then gradually incorporate 2 tablespoons of honey (or sugar) near the end. Spoon the meringue over the baked pudding and return it to the oven for another 10 minutes.

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