MAKE THE BRIOCHE
•Heat milk to 90˚F and add sugar. Stir to dissolve. Activate yeast by adding it to the milk and sugar mixture. Cover and let stand for 30 minutes.
•Once yeast has proofed (you will see bubbles forming in the spongy top), add ½ cup flour and stir with a wooden spoon until blended.
•Scatter the remaining 1½ cups of flour over the sponge, cover with a towel, and let rise for one hour in a 90˚F area (the inside of your oven, not heated, is ideal).
•After the sponge has tripled in size, stir in sugar, salt, and eggs. Mix well.
•Add the butter, 3-4 tablespoons at a time until the butter is well incorporated into the dough.
•Cover bowl with plastic wrap and place in fridge overnight to proof.
ROAST THE APRICOTS
•Preheat the oven to 350˚F.
•Cut apricots in half, remove pit, and place skin side down on a non-stick baking sheet. Sprinkle with sugar and place in oven for 15-20 minutes until golden brown.
•Allow to cool while finishing the brioche.
BAKE THE BRIOCHE
•Lightly butter a 3”x6” standard loaf pan.
•Remove dough from fridge and turn out onto a lightly floured surface. Cut dough into three equal pieces. Roll each piece into a log that will fit the loaf pan.
•Lay one of the logs into the loaf pan, press down lightly to fit. Place apricot halves over dough and repeat layering process, finishing with dough on top. Allow to proof in a warm place for approximately 30 minutes or until dough has doubled in size.
•Carefully brush the top of the loaf with egg wash and bake at 350˚F for 20-30 minutes until golden brown.
•Cool in pan for 20 minutes then turn the loaf onto a rack to finish cooling.
SERVE THE BRIOCHE
•Toast slices of brioche and serve with butter and additional oven roasted apricots.
•Use Roasted Apricot Brioche as the base bread for Bread Pudding (recipe follows).
BAKE THE BREAD PUDDING
•Preheat the oven to 350˚F.
•Gently toss bread cubes in melted butter and place in a 2-quart ceramic or glass baking dish. Set aside.
•Combine eggs, yolks, sugar, salt, nutmeg, cinnamon, and brandy and whisk together until incorporated. Set aside.
•Heat milk, cream and vanilla bean until scalding. Remove vanilla bean from the mixture.
•Pour a quarter of the hot mixture into the egg mixture and gently stir to temper.
•Add remaining hot mixture and stir until combined.
•Pour egg/hot mixture over bread.
•Bake in water bath for 20-30 minutes, being careful not to over-bake. The finished pudding will feel firm to the touch and a knife will come out clean.
•Spoon warm pudding into bowls and garnish with a dollop of crème fraîche, oven roasted apricots, and a drizzle of Burnt Caramel Sauce.
