Small Cherry Bread Pudding Pies
Grease 4 ramekins with butter and sprinkle with sugar. Preheat the oven to 180°C (approximately 350°F) convection.
Slice the white bread and soak in the milk. Cream 60 grams (approximately 5 tablespoons) butter with the vanilla sugar until fluffy. Separate the eggs and beat in the egg yolks. Squeeze out the excess liquid from the bread. Whip the egg whites until stiff, sprinkling in the sugar, then carefully fold into the butter mixture along with the bread. Fill the prepared ramekins with the custard and dot with the remaining butter.
Bake until golden brown, around 25-30 minutes.
Remove from the oven, top with cherry jam and serve dusted with powdered sugar.