Orchard Toast Baked Custard

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Orchard Toast Baked Custard
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
754
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie754 kcal(36 %)
Protein20.53 g(21 %)
Fat38.73 g(33 %)
Carbohydrates81.55 g(54 %)
Sugar added22.75 g(91 %)
Roughage1.24 g(4 %)
Vitamin A421.31 mg(52,664 %)
Vitamin D1.63 μg(8 %)
Vitamin E4.4 mg(37 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.51 mg(46 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.36 mg(26 %)
Folate72.43 μg(24 %)
Pantothenic acid1.83 mg(31 %)
Biotin17.35 μg(39 %)
Vitamin B₁₂0.82 μg(27 %)
Vitamin C2.05 mg(2 %)
Potassium479.65 mg(12 %)
Calcium320.36 mg(32 %)
Magnesium98.78 mg(33 %)
Iron3.57 mg(24 %)
Iodine47.47 μg(24 %)
Zinc2.91 mg(36 %)
Saturated fatty acids21.02 g
Cholesterol300.97 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 loaf
white Bread (sliced and crusts removed)
3 tablespoons
butter (softened)
2 tablespoons
1 teaspoon
ground cinnamon
1
Bramley Apple (grated)
1 tablespoon
1 cup
cup
double cream
4
large egg yolks
0.333 cup
superfine caster sugar

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
2.
Spread the bread with butter and cut it into triangles.
3.
Mix the Demerara sugar with the cinnamon then stir in the apple and calvados. Spread the apple mixture over the bread triangles then arrange them in a baking dish.
4.
Whisk the milk, cream, eggs and caster sugar together and pour it over the top, then press down on the bread to help it soak up the liquid.
5.
Bake for 35 - 40 minutes or until the top is golden brown and the custard has set with a slight wobble.