Seasonal brioche

Étapes de la recette

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.