Recipe: Caramelized Briochine with Greengage Plums

1- Cut your brioche bread into slices 1cm thick and trim the crust.

2- Preheat your oven to 160°(th5-6).

3- Generously butter a large porcelain dish and lay your brioche slices flat at the bottom of the dish.

4- Cut your plums in half, remove the pits, then place your half fruits with the cavities facing up on each slice. In each of these cavities place a small knob of butter and a pinch of vanilla sugar.

5- Put your dish in the oven
after 35 to 40 minutes your fruits will have caramelized and their juices will have soaked into the brioches in a word: divine!
in summer following the same principle you can make this recipe with beautiful apricots.
To make a nicer presentation:
For each guest on a large round plate, place 4 ½ briochines cut diagonally at the 4 corners of the plate and at the center a small glass with vanilla ice cream or sorbet drizzled with old Souillac plum brandy.