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Apricot and cranberry bread and butter pudding cake
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Cozy up with this comforting winter bread pudding.
Ingredients:
  • 60g butter, chopped
  • 82.50 ml apricot jam
  • 170g half baguette, ends trimmed, cut into 1cm thick slices
  • 225g rectangle slab sponge cake, cut into 3cm pieces
  • 165.00 ml dried cranberries
  • 3 eggs
  • 3 egg yolks
  • 107.50 gm caster sugar
  • 300ml thickened cream
  • 257.50 gm milk
  • 4.40 gm vanilla extract
  • Icing sugar mixture, to serve
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced. Grease a 20cm round cake pan with a 6cm depth, then line the base and sides with baking paper.
  • In a small saucepan over low heat, melt the butter and mix with jam until smooth. Brush one side of each bread slice with half of the jam mixture. Place half of the bread slices, jam-side up, at the bottom of the pan. Layer with half of the sponge, drizzle with half of the jam mixture, and sprinkle with half of the cranberries. Add the remaining sponge, drizzle with the remaining jam mixture, and sprinkle with the remaining cranberries. Arrange the remaining bread slices, jam-side up, in a circular pattern on top.
  • Combine eggs, egg yolks, sugar, cream, milk, and vanilla in a large jug, whisk until smooth. Pour mixture into a pan and gently press bread to soak in the egg mixture. Bake for 50 to 55 minutes until golden and custard is set. Let the cake rest in the pan for 10 minutes before turning out onto a serving plate. Dust with icing sugar and serve warm or at room temperature.

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