brioche automne

Seasonal brioche

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A delicious cake made from leftover brioche or milk bread with greengages and damsons caramelised in brown sugar.

  • Servings 6 people
  • Prep : 30 minutes
  • Cooking : 60 minutes
brioche automne


  • 500 ml semi-skimmed milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 g ground cinnamon
  • 110 g leftover brioche
  • 50 g La Perruche brown sugar
  • 25 g butter

For the fruit:

  • 50 g greengages
  • 50 g damsons
  • 50 g brown sugar
  • 25 g iunsalted butter


For the fruit:

  1. Cut the greengages and damsons in half and remove the stones.
  2. Cut them into quarters.
  3. Caramelise the sugar in a pan, add the butter and mix well.
  4. Add the fruit slices and stir to coat them in the caramel.

For the brioche:

  1. Cut the stale brioche into small pieces and arrange them in a greased cake tin.
  2. Add the caramelised fruit and stir it in gently.
  3. Heat the milk in a saucepan over low heat.
  4.  Add the vanilla, brown sugar and cinnamon, mix and remove from the heat.
  5. Melt the butter over low heat.
  6. Beat the eggs in a bowl and gradually add the melted butter and hot milk.
  7. Tip the entire mixture over the brioche and fruit in the cake tin and sprinkle with brown sugar.
  8. Preheat the oven to 180 °C.
  9. Bake for around 50 minutes.
  10. The centre of the pudding should be set firm (check it with the tip of a knife).
  11.  Cool on a rack.
  12. Serve this zero-waste brioche in slices with custard or a scoop of vanilla ice cream.

Chef's tip

This tasty zero-waste recipe can also be made using leftover bread or milk bread and all the seasonal fruits.

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