Apricot And Cranberry Bread And Butter Pudding Cake

This warming bread and butter pudding is exactly what you need on a chilly winters night.

The ingredient of Apricot And Cranberry Bread And Butter Pudding Cake

• 60g butter chopped
• 1 3 cup apricot jam
• 170g half baguette ends trimmed cut into 1cm thick slices
• 225g rectangle slab sponge cake cut into 3cm pieces
• 2 3 cup dried cranberries
• 3 eggs
• 3 egg yolks
• 1 2 cup caster sugar
• 300ml thickened cream
• 1 cup milk
• 1 teaspoon vanilla extract
• icing sugar mixture to serve

The Instruction of apricot and cranberry bread and butter pudding cake

• preheat oven to 160u00b0c 140u00b0c fan forced grease a 6cm deep 20cm round base cake pan line base and side with baking paper
• combine butter and jam in a small saucepan over low heat stir for 1 to 2 minutes or until mixture is smooth brush one side of each bread slice with half the jam mixture arrange half the bread slices jam side up over base of prepared pan top with half the sponge drizzle with half the remaining jam mixture sprinkle with half the cranberries top with remaining sponge drizzle with remaining jam mixture sprinkle with remaining cranberries arrange remaining bread slices jam side up in a circle over the top
• place eggs egg yolks sugar cream milk and vanilla in a large jug whisk until combined pour mixture into pan press bread down slightly to cover with egg mixture bake for 50 to 55 minutes or until golden and custard has set stand cake in pan for 10 minutes turn out onto a serving plate dust with icing sugar serve cake warm or at room temperature

Nutritions of Apricot And Cranberry Bread And Butter Pudding Cake

calories: 529 385 calories
calories: 27 grams fat
calories: 15 grams saturated fat
calories: 61 grams carbohydrates
calories: 44 grams sugar
calories: n a
calories: 10 grams protein
calories: 223 milligrams cholesterol
calories: 308 51 milligrams sodium
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calories: nutritioninformation