Recipe: My apricot and toasted hazelnut pudding

Name: Mon pudding abricots et noisettes torréfiées
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 portions
Ingredients: 300 g de croûtons de main ou brioche rassis taillés en gros morceaux1 litre de lait entier fermier150 g de cassonnadeun peu d'extrait de vanille250 g d'abricots \\"Bergeron \\" bien murs dénoyautés et taillés en gros dés.100 g de noisettes concassées et juste torréfiées a la poêle.4 oeufs battus en omelette.5 cl de rhum ambré (pas obligatoire)quelques gouttes d'extrait d'amandes amères.80 g de confiture ou de gelée d'abricots.

By chef patrick ★ ★ ★ ★ ★ 4.4/5 (9 reviews) Desserts

Prep 20 min

Cook 45 min

Total 1h05

Servings 6 serv.

Ingredients for 6 servings

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

Step-by-step directions

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.

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