Bread Cake with Passion Fruit Sauce
- For the cake
- 100 grams stale white bread (with crust)
- 200 milliliters milk
- 1 egg
- 1 egg yolk
- 100 grams sugar
- 1 packet Vanilla sugar
- butter (for molds)
- 4 Soufflé dishes (or refractory cups)
For the cake: Tear bread into small pieces, place in a bowl, drizzle with milk and allow to swell for about 15 minutes.
Combine egg, egg yolks, sugar and vanilla sugar until light and creamy. Then add to bread and mix thoroughly. Pour mixture into greased ramekins and smooth.
For the sauce: Halve passion fruit and detach pulp and seeds. Dice pulp and mix with orange juice, powdered sugar and seeds.
Place ramekins in a baking dish and pour in enough boiling water until ramekins are halfway immersed. Place cakes in a preheated oven at 200°C (approximately 400°F) and bake for about 45 minutes. Remove from heat, let cool slightly, then turn out from ramekins onto plates and serve freshly baked with the sauce.