1 sliced brioche loaf
150g butter
Handful of semi dried soft apricots
50g sultanas
50g demerara sugar
100g whole almonds

300ml double cream
600ml semi skimmed milk
5 whole eggs
1 tsp vanilla extract
150g caster sugar

Butter the brioche slices and then slice diagonally into triangles. Layer the brioche, apricots, sultanas and almonds with a sprinkle of demerara sugar here and there into the slow cooker and then gently squeeze down to reduce the volume of air.
Mix the cream, milk, eggs, vanilla and caster sugar in a bowl until thoroughly combined and sugar dissolved.
Pour the mix over the brioche. You may have to do this in stages as the bread will take time to absorb the mix.
When completed, sprinkle with demerara sugar and cook on low for 4 to 6 hours, testing with a sharp knife to make sure it is set.

Delicious served hot with a dash of cream or ice cream.
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