My Apricot & Toasted Hazelnut Pudding melt-in-mouth and rich

Name: My Apricot & Toasted Hazelnut Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: 10.5 oz (300 g) of stale hand-cut bread or brioche cut into large chunks; 1.1 qt (1 litre) of whole farm milk; 5.25 oz (150 g) of brown sugar; a little vanilla extract; 8.75 oz (250 g) of "Bergeron" apricots, very ripe, pitted and cut into large dice.; 3.5 oz (100 g) of hazelnuts crushed and just toasted in a pan.; 4 eggs beaten as an omelette.; 1.7 fl oz (5 cl) of amber rum (not required); a few drops of bitter almond extract.; 2.8 oz (80 g) of apricot jam or jelly.

A recipe by Michelin-starred Chef Patrick Asfaux 4.4/5 (9 reviews) · 🍳 18 made it

Prep 20 min

Cook 45 min

Total 1h05

Servings 6 serv.

Soaked bread texture and melting fruit. This pudding combines stale brioche that swells in hot milk, chunky Bergeron apricots keeping their acidity, and toasted hazelnuts that crunch. Bake 40 minutes, serve warm or chilled.

Ingredients for 6 servings

Adjust for

servings

10.5 oz (300 g) of stale hand-cut bread or brioche cut into large chunks
1.1 qt (1 litre) of whole farm milk
5.25 oz (150 g) of brown sugar
a little vanilla extract
8.75 oz (250 g) of "Bergeron" apricots, very ripe, pitted and cut into large dice.
3.5 oz (100 g) of hazelnuts crushed and just toasted in a pan.
4 eggs beaten as an omelette.
1.7 fl oz (5 cl) of amber rum (not required)
a few drops of bitter almond extract.
2.8 oz (80 g) of apricot jam or jelly.

Step-by-step recipe

1 In a large saucepan bring the milk, sugar and vanilla extract to a boil.

2 In a separate bowl, place your bread crusts, then pour your boiling milk over them, let it swell a little (5 minutes).

3 Preheat your oven to 180° (th6).

4 Then by hand mix into your mixture the diced apricots, hazelnuts and a few drops of bitter almond and rum (if you wish), mix well then pour in your beaten eggs, mix again then pour the whole thing into your cake mold (Tefal) cook for 40 minutes in the middle of the oven, if you see it browning too much cover it with foil.

5 When removing from the oven, brush your apricot jelly or jam over it with a brush (apricot it).
I also tried this recipe with candied citron jam and liqueur sent from Cape Corsica by my friend Calizi for an equally delicious result.

A chef's advice

In Corsica, Cape pastry chefs sometimes swap rum for cedrat liqueur: result is more anise-forward, more floral. Patrick tasted it at his friend Calizi's place and it works equally well. Point is, this pudding takes kindly to homemade alcohol swaps. Amber rum, cedrat, even Cointreau. Your call based on the bottle.

Also explore

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Wine Pairing

Coteaux du Layon Loire Valley

Explore all French wines ›

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Did you know?

Which Greek dish made with grape leaves stuffed with rice and herbs is a traditional meze?

Moussaka Spanakopita Dolmas

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You enjoyed this recipe of my apricot & toasted hazelnut pudding? Discover other recipes of cakes suggar, or browse the desserts category. This dish pairs well with Coteaux du Layon.

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