Brioche pudding cake with apricots

Name: Brioche pudding cake with apricots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 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

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

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
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
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
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.