1. Toast to the side, then dice;
2. Beat two eggs and set aside;
3. Mix the fresh milk, whipped cream, vanilla essential oil and 35g granulated sugar in a small pot and heat slowly (without boiling), stir slowly until the sugar melts and let cool, then pour the egg liquid while stirring;
4. Heat a small piece of butter in a non-stick pan, pour in pieces of apple and stir fry;
5. Stack diced toast, boiled cinnamon apples, raisins and dried cranberries soaked in water for 15-30 minutes in a baking dish;
6. Then sift the pudding liquid completed in step 3 into the baking tray, preheat the oven to 180°C, and bake it in a water bath for about 30 minutes, wait until the pudding liquid has solidified and the toast is golden. (The water bath method is to put the small baking pan containing the ingredients on the large baking pan filled with hot water and bake, so that it will not dry out after baking)
7. Out of the oven
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