Bread and butter pudding

Fondant aux cerises

• 6 WHITE BUNS, sliced
• 2 CUPS MILK
• 1 CUP CREAM
• 1 CUP AMARULA
• 50 GRAM RAISINS
• 50 GRAM BUTTER
• 1 TSP VANILLA SUGAR
• 6 EGGS
• 6 TBSP SUGAR
• 4 TBSP JAM

• 500 GRAM CHERRIES, pitted
• 150 GRAM FLOUR
• 150 GRAM SUGAR
• 1/2 TSP CINNAMON
• 150 GRAM BUTTER, melted
• 3 EGGS, split

Spread the butter over the bread slices and arrange them in an oven dish. Sprinkle the raisins on top. Whisk the eggs with the sugar and the vanilla sugar for three minutes. Add the cream, the milk and the Amarula and stir. Pour this over the bread. Bake the dish 45 minutes in the oven at 150 degrees Celsius. Heat the jam with two tablespoons of water and pour this on top.

Whisk the egg yolks with the sugar and cinnamon for 5 minutes. Add the butter and the flour, stir. Whisk the egg whites until fluffy. Carefully add them and stir. Pour the batter into a greased baking pan. Add the cherries and gently push them into the butter. Bake the fondant 40 minutes at 170 degrees Celsius. Take it out of the pan and allow it to cool down before serving.