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BAM Cake converter 
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Ingredients:
- 1 loaf of French bread
- 225 g full-fat cream cheese, softened to room temperature
- 15 g powdered sugar
- 1 teaspoon BAM vanilla paste
- 280-300 g mixed fresh berries such as blueberries, blackberries and sliced strawberries
- 8 large eggs
- 480 ml whole milk
- 1/2 teaspoon ground cinnamon
- 135 g brown sugar
Instructions:
1
Cut the bread into cubes. For best results, leave the bread cubes uncovered at room temperature for a few hours (or up to 1 day) to dry. If you don''t have time to do this, arrange the bread pieces on a lined baking tray and bake in the oven at 150°C for 10 minutes.
2
Grease a 33 x 23 x 5 cm dish with non-stick spray. Arrange half of the bread cubes on the prepared baking sheet.
3
Using a hand or stand mixer fitted with the whisk attachment, whip the room temperature cream cheese at medium to high speed until completely smooth. Whisk in the icing sugar and 1 teaspoon of BAM vanilla paste and mix until just combined. Spoon spoonfuls of the cream cheese mixture randomly on top of the bread. Sprinkle over most of the strawberries and then the remaining bread cubes. Top with a few more berries.
4
Whisk together the eggs, milk, cinnamon, brown sugar and one teaspoon of BAM vanilla paste. Pour the mixture evenly over the bread. Cover the baking tray tightly with plastic wrap and place in the fridge for a minimum of 3-4 hours and a maximum of 24 hours. Overnight is best.
5
Preheat the oven to 180°C.
6
Bake the sweet stew uncovered for 45-55 minutes or until golden brown on top. Sprinkle with confectioners'' sugar, pour over the strawberry topping and/or drizzle with maple syrup. Serve warm.
Vegan
Gluten free
FIT
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