Apricot & Brioche Bread Pudding

Apricot & Brioche Pudding

Ingredients:

500g brioche loaf, sliced into ½ inch thick slices
8 large eggs
475ml double cream
475ml semi-skimmed milk
400g golden caster sugar
Amaretto
2 tsp vanilla extract
1 tsp almond extract
2 ripe nectarines, halved & deseeded
8 ripe peaches, halved & deseeded
Whole nutmeg, for grating

Directions:

Heat your oven to 200 degrees Celsius.

Butter a baking tin and layer the bottom with brioche slices. Next, arrange half of the peach halves evenly across the bread, grate over some nutmeg & drizzle a few tablespoons of amaretto into the bread. Repeat this process until you have 2 layers of fruit sandwiched between 3 layers of bread.

In a separate jug, whisk together the eggs, cream, milk, sugar, vanilla extract, almond extract and 1 tbsp of amaretto. Pour this mixture into the baking tin. Cover the tin with cling film and allow the custard to be absorbed into the bread for at least half an hour in the fridge. Once ready, turn the oven down to 180 degrees Celsius.

Remove the pudding from the fridge and sprinkle some golden caster sugar & grated nutmeg on the top. Bake in the oven till the top is golden, the sides are bubbling and the custard is set in the middle. This could take anywhere from 30 minutes to 50 minutes depending on the strength of your oven.

Once baked, turn the oven off and allow the pudding to cool. Whilst this is happening, butter the underside of the nectarines and grill on a hot griddle pan till slightly charred. Serve the nectarines on top of the pudding and enjoy.