Brioche & Apricot Bead and Butter Pudding

This recipe is a bit like bread and butter pudding, but is more fruity and rich. It’s very easy to make too. You can use other tinned fruit, such as pears or peaches.

Apricto and Brioche pudding

SERVES 6-8

INGREDIENTS:

  • 1 egg
  • 2 tablespoons caster sugar
  • 250g (9 oz) tub mascarpone cheese
  • about 225g (8 oz) brioche slices, about  1 cm ( ½  inch) thick, taken from a brioche loaf
  • 2 x 400g (14 oz) cans apricot halves, drained
  • about 4 tablespoons demerara sugar

METHOD:

  1. Pre-heat oven 180C/160Fan/Gas 4
  2. Lightly grease a shallow ovenproof, sided dish (roughly 11 inches diameter).
  3. Lightly whisk the egg and caster sugar together in a bowl. Add the mascarpone and whisk again until smooth and there are no lumps.
  4. Arrange the brioche slices in a single layer on the greased ovenproof dish to completely cover the base. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1 cm (½ inch) away from the edge.
  5. Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Bake in pre-heated oven for about 30 –35 mins until the custard is set and golden.
  6. Serve with crème fraiche and dust with icing sugar.

 

About the author

Marley444
1510 Up Votes
Retired and enjoying life to the full. Love cooking and travel. My new mottos are SKI - spend kids inheritance! And also YOLO - You Only Live Once! Happy to be a silversurfer even though I colour my hair. Have three gorgeous grandchildren who I spoil rotten.

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