Cherry, apricot and almond brioche bake recipe

Name: Cherry, apricot and almond brioche bake
Yield: Serves 10
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)

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

Shop your ingredients

Tesco Sliced Brioche Loaf 500G
Aldi Price Match
10 slices brioche loaf (from a 500g pack)
£1.69
£3.38/kg
Tesco Apricot Jam 454G
Aldi Price Match
120g apricot jam
£0.89
£1.96/kg
Tesco British Cherries 200G
This product's currently out of stock
175g frozen pitted sweet cherries
Tesco Apricots 320G
4 small, ripe apricots, destoned and chopped into 6-8 chunks
£1.80
£5.62/kg
Tesco British Barn Eggs 10 Pack
3 eggs
£1.70
£0.17/each
Dale Farm Butter Milk 568Ml
375ml buttermilk
£0.85
£1.50/litre
Tesco British Unsalted Butter 250G
Aldi Price Match
40g butter, melted and cooled slightly
£1.85
£7.40/kg
Tesco Golden Caster 1Kg Bag
65g golden caster sugar, plus 2 tbsp
£2.85
£2.85/kg
Tesco Madagascan Vanilla 38ml
2 tsp vanilla paste or extract
£1.15
£30.26/litre
Dr. Oetker Moroccan Almond Extract 35Ml
1 tsp almond extract
£1.65
£47.14/litre
Tesco Toasted Flaked Almonds 100G
1 tbsp toasted flaked almonds
£1.80
£18.00/kg
Billingtons Golden Icing Sugar 500G
£1.65 Clubcard Price
(£3.30/kg)
Offer valid for delivery from 03/09/2026 until 29/10/2026
2 tsp icing sugar
£1.85
£3.70/kg
Tesco British Single Cream 150Ml
single cream or crème fraîche, to serve (optional)
£0.95
£6.33/litre

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.