Vanilla cream with French toast sunflower seed bread

Photo credits: Susanne Brauer


  • 1 pack of vanilla pudding
  • 400 ml milk
  • 3 tbsp. of sugar
  • 150 grams of yoghurt
  • 200 grams of blueberries


  1. Prepare the pudding with 400 ml milk and 3 tablespoons of sugar. Place aside to cool down. Whip the cold pudding and stir it into the yoghurt.
  2. Slice the bread into strips. Whisk the milk, eggs and cinnamon, then soak the bread strips in it for 10 minutes. Now fry the bread slices in a pan with melted butter.
  3. Place the vanilla cream and blueberries in a dessert glass and top with the baked bread slices. Finally, sprinkle on some more cinnamon.