Preparation :
Brioche perdue with apricots and spiced caramel In a bowl, beat the eggs with the milk and brown sugar until smooth. Dip each slice of brioche into the mixture, turning to coat thoroughly. Melt the butter in a frying pan over a medium heat. Sprinkle the pan lightly with brown sugar. When the pan starts to caramelise, add the slices of brioche and brown for 2 to 3 minutes on each side, until golden brown and caramelised. Keep the brioches warm.

Chantilly with apricot jam and calissons In a separate bowl, whip the full cream until stiff. Add a spoonful of apricot jam (ideally with pieces of calisson) and mix gently to incorporate it into the whipped cream.

Cooking : Roasted apricots from your brioche perdue : In another pan, melt the butter over a medium heat. Add the sugar and spiced caramel and allow to melt slightly. Place the halved apricots, cut side down, in the mixture. Cook over a medium heat for 5 to 7 minutes, until tender and caramelised. Keep warm.
To serve : Arrange a slice of warm brioche perdue in the centre of each plate.
Arrange the roasted apricots around the brioche. Using two spoons, form a quenelle of apricot jam chantilly and place it on the brioche. Sprinkle with slivered almonds for an extra crunch.

CHEF'S ADVICE
Add a scoop of vanilla ice cream to the apricot & spiced caramel brioche just before serving, for a touch of gourmet freshness. For a tangy note, delicately grate lemon zest over the whole, enhancing the flavours for the most discerning palates.

FOOD AND WINE PAIRING

A Muscat de Beaumes-de-Venise, with its sweet, fruity notes, is the perfect accompaniment to a brioche perdue with apricots and spiced caramel.

Enjoy your meal!