Equipment
Ingredients
Brioche Base
- 300 g brioche loaf, stale, unsliced
- 10 g unsalted butter, softened
Vanilla Custard
- 4 large eggs, room temperature
- 250 ml whole milk, room temperature
- 150 ml heavy cream
- 60 g granulated sugar
- 10 g vanilla bean paste
- 2 g kosher salt
Caramelized Apricots
- 6 fresh apricots, ripe but firm
- 40 g unsalted butter
- 50 g light brown sugar
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Preheat the oven to 175C (350F) and grease a 9x9 inch baking dish with the softened butter.
Slice the stale brioche loaf into thick 3 centimeter slices and arrange them slightly overlapping in the prepared baking dish.
Whisk the eggs, whole milk, heavy cream, granulated sugar, vanilla bean paste, and kosher salt in a large mixing bowl until smooth and completely homogenized.
Pour the custard mixture evenly over the brioche slices, pressing the bread down gently so it submerges into the liquid.
Rest the dish at room temperature for 30 minutes to allow the brioche to absorb the custard completely.
Bake in the preheated oven at 175C (350F) for 35 minutes until the custard is set and the tops of the brioche are deeply golden.
While the brioche bakes, cut the fresh apricots in half and remove the pits.
Melt the unsalted butter and light brown sugar in a skillet over medium heat, stirring gently until it forms a bubbling caramel.
Place the apricot halves cut-side down into the caramel. Cook without moving for 4 minutes, then carefully flip and cook for 1 more minute until softened and glazed.
Remove the skillet from the heat and carefully stir in the lemon juice to balance the sweetness of the caramel.
Serve the warm baked brioche custard toast in individual bowls, spooning the caramelized apricots and the pan juices generously over the top.
Chef's Notes
- Using stale brioche is critical. Fresh bread contains too much internal moisture and will collapse into a soggy pudding rather than maintaining distinct, custard-filled layers.
- For the apricots, ensure they are ripe but slightly firm. Overly soft fruit will turn into jam when exposed to the heat of the caramel.
- The dash of lemon juice at the end of the caramelization process is essential; it cuts through the richness of the butter and sugar, elevating the floral notes of the apricots.
- If preparing for a morning brunch, you can assemble the brioche and custard the night before, keeping it covered in the refrigerator. Add 5 to 10 minutes to the baking time.
Storage
Refrigerator: 3 days — Store in an airtight container. The brioche will continue to soften.
Reheating: Cover tightly with aluminum foil and bake at 160C/320F for 15 minutes until warmed through.
