Bread pudding

Today again there was a lot of French baguette left and since -in general- French bread isn't very good to freeze, I was looking for another way to use it in stead of throwing it away.
And Google never let me down. I found a recipe that I modified a bit and the result is absolute great. It tastes a bit like a Dutch 'Oliebol' !
The guests tomorrow are in for a treat.

Shopping list:

300 grams of (old) bread (leave the crust on)
500 ml milk
175 grams sugar
1 sachet vanilla sugar
cinnamon (to taste)
4 eggs
optional: 1 apple and 50 grams raisins (they make it taste like 'oliebollen').

How to prepare:

Pre-heat oven on 180 degrees

Tear the bread and put it in a bowl.

Heat 500 ml of milk with 175 grams of sugar. Pour it over the bread and let it soak for a while. When it is well soaked, push it with a spoon or with your hands. Add a sachet of vanilla sugar and cinnamon and beat 4 eggs and pour this over. Stir everything well. Add 50 grams of raisins and an apple in pieces. 
Pour the mixture into an ovenproof dish.

Put the bread pudding in a preheated oven at 180 degrees for 45-50 minutes. The pudding should be set in the center and light brown.

Let it cool down before you dive in.

I used a small ring to make nice portions once it cooled.

You can keep it fresh for 5 days in the fridge. No need to re-heat it before serving.