A little like bread pudding but without the milk or cream, this dessert is best made with slices of fresh stone fruit -- mango was our favorite -- but canned fruit, available year-round, is a fine substitute (see NOTE). The original recipe calls for canned apricots.
We found Euro Classic Imports Authentic French Brioche at Whole Foods Markets.
Serve plain or with creme fraiche, vanilla ice cream or lightly whipped heavy cream on the side.
- Three 1-inch-thick slices from a loaf of brioche (4 3/4 ounces total); may substitute 3 medium croissants, cut in half horizontally
- 3 tablespoons unsalted butter, at room temperature
- 1/3 cup apricot jam
- One or two 14-ounce cans apricot halves in light syrup (may use any sliced fresh stone fruit in season, including mangoes, apricots and nectarines)
- 1 tablespoon superfine sugar
Preheat the oven to 400 degrees. Cut each slice of brioche in half to make 6 pieces and butter generously on both sides. Lay the slices in an ovenproof dish just large enough to hold them, and spread them with the apricot jam.
Drain the canned apricot halves, reserving some of the syrup, and lay them cut side down on the bread, about 3 halves per piece. Drizzle with 2 tablespoons of the reserved apricot syrup and sprinkle with the sugar.
Bake for 15 to 20 minutes, until the bread is slightly crisped and browned at the edges. Serve hot.
NOTE: To make this with fresh fruit, cut the fruit into quarter-inch-thick slices. Use the slices to cover the tops of the 6 buttered, jammed bread pieces. Top with the sugar and bake as directed.
Adapted from "Home at 7, Dinner at 8," by Sophie Wright (Kyle, 2011).
Tested by Jane Touzalin.
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