Cherry, apricot and almond brioche bake recipe
With cherries, apricots and almonds, our brioche bake makes a brilliant Bank Holiday pud. The almonds and cherries deliver big Bakewell tart flavours. Serve with cream or crème fraîche.
See method- Serves 10
- Takes 1 hr 20 mins, plus soaking and cooling
- 287 calories / serving
Ingredients
- 10 slices brioche loaf (from a 500g pack)
- 120g apricot jam
- 175g frozen pitted sweet cherries
- 4 small, ripe apricots, destoned and chopped into 6-8 chunks
- 3 eggs
- 375ml buttermilk
- 40g butter, melted and cooled slightly
- 65g golden caster sugar, plus 2 tbsp
- 2 tsp vanilla paste or extract
- 1 tsp almond extract
- 1 tbsp toasted flaked almonds
- 2 tsp icing sugar
- single cream or crème fraîche, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1205kJ 287.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 0.4g
- Sugars
- 26g
of the Reference intake
Carbohydrate 41.3gProtein 6.8gFibre 1.5g
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Method
- Roughly line a 22cm round, loose-bottomed tin with a large sheet of baking paper that hangs over the sides. Spread the brioche slices with the apricot jam.
- Arrange enough brioche slices in the tin, jam-side up, to completely cover the base, tearing to fit. Halve the remaining brioche slices diagonally, then arrange in the tin, jam-side down, layering the cherries and apricot chunks among them to fill the tin.
- Beat the eggs with a fork, then sieve into a mixing bowl. Whisk in the buttermilk, melted butter, 65g sugar, the vanilla paste and almond extract with a small pinch of salt. Pour this custard evenly over the brioche mixture, then leave in a cool place to soak for 1½ hrs.
- Preheat the oven to gas 2½, 160°C, fan 140°C and scatter the almonds over the soaked brioche. Bake on the middle shelf of the oven for 40 mins, then scatter over the remaining 2 tbsp caster sugar and bake for 15 mins more until the top is golden and the bake wobbles slightly when the tin is shaken. Leave to cool to room temperature.
- Transfer the bake to a serving plate and dust with the icing sugar. Serve, cut into wedges, with cream or crème fraîche, if you like.
- See more Summer desserts
