Brioche pudding cake with apricots

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 1
Sim Sala Bim! Milk has magical powers: as vanilla sauce it transforms leftover breakfast brioche into a so-what-of-yummy coffee-table cake
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 500 g Brioche or yeast plait (from the previous day)
  • 1 can(s) (425 ml each) Apricots
  • 4 Eggs (Gr. M)
  • 60 g Sugar
  • 250 ml Milk
  • 1 pck. Vanilla sauce powder (for 1/2 l; for cooking)
  • 80 g Icing sugar

Directions

  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a pie mould (approx. 1.2 l capacity) and dust with flour. Dice yeast plait 1-2 cm in size. Drain apricot halves, cut in half.

  2. 2

    Mix eggs, sugar, milk (up to 2 tbsp. for the icing) and sauce powder. Mix carefully with yeast cubes and apricots until the cubes are soaked. Pour into the mould and bake in a hot oven for about 50 minutes.

  3. 3

    Remove the cake and let it cool down for about 30 minutes. Mix icing sugar and 2 tbsp. milk to a glaze and drizzle over the cake.

Nutrition Facts

KCAL
260 kcal
CARBS
40 g
FATS
7 g
PROTEINS
6 g