Making and baking the pudding
- 1 brioche, stale
- raisins (SQ)
- dates or dried apricots (SQ)
- prunes (SQ)
- dried figs (SQ)
- lemon zest
- For baking batter:
- 1 quart heavy cream (1 liter)
- 3/4 cup milk (20 cl)
- 9 egg yolks
- 5 1/4 ounces sugar (150 g)
- 3 vanilla beans
Finish and service
- confectioners’ sugar (SQ)
- crème anglaise
- dried apricots (SQ for a fruit brioche)
Instructions
Step 1: Making and baking the pudding
Remove the crust from the stale brioche and slice into large cubes. Chop the dried fruit, if necessary.
Prepare the baking batter: whisk egg yolks and sugar until the mixture becomes pale and creamy. Split and scrape the vanilla bean, and add to the milk and cream. Bring to a boil, and pour onto the creamed eggs and sugar. Strain through a chinois.
Dip the brioche cubes in the vanilla batter during assembly.
Line the sides of a log mold with a triangle section with dried apricots sliced in two, making sure to arrange them harmoniously up to the edge. Begin filling with brioche, alternating with dried fruit up to the top of the mold. Pour vanilla batter generously over the assembled dessert. Cover with a sheet of aluminum foil and bake in a 302°F (150°C) oven for about 40 minutes. Check doneness by pricking with the tip of a knife.
Step 2: Finish and service
Refrigerate the pudding. Slice good-sized portions. Sprinkle with confectioners’ sugar and place under the salamander to caramelize lightly. Serve with vanilla crème anglaise and a fruit kebab.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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