Music, Art & Cookery
APRICOT & BRANDY BRIOCHE PUDDING
Preparation 15 minutes
Soaking Time: 20 mins
Cooking Time: c.35 mins
This is just perfect to serve for a Sunday lunch, sophisticated, easy to prepare and has the added
bonus of no sugar! Also, because there is no cream in the custard, this comes out light and fluffy!
Eight medium slices of a brioche loaf - I used three quarters of the loaf shown below
450g Apricot Compote (I used Bonne Maman)
Handful of Sultanas
2 large eggs
2 cups of full fat milk
2 tsp Madagascan Vanilla Extract
3 tbs Brandy
AND THIS IS WHAT YOU DO….
Pre heat oven to 180C 350F.
Slice the brioche loaf and spread generously with the Apricot Compote and then cut each slice diagonally and place in shallow baking dish. Arrange around the edges and centre and then arrange a second layer on tip.
Scatter a handful of sultanas over the brioche slices.
In a large mixing bowl add eggs, milk, vanilla and brandy and whisk well and leave to stand for at least ten minutes.
Pour the custard mixture over brioche slices and leave for twenty minutes to soak in.
Place in the oven and cook for 35 minutes or possibly a few minutes more. You may need to cover with foil about ten minutes into cooking time as you need to prevent the brioche from burning.
Serve IMMEDIATELY with double cream