3 slices (1-inch thick) from a loaf of brioche (4¾ ounces total); may substitute 3 medium croissants, cut in half horizontally
3 tablespoons unsalted butter, at room temperature
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cup apricot jam
1-2 cans (14 ounces each) apricot halves in light syrup (or any sliced fresh stone fruit in season)
1 tablespoon sugar, preferably superfine
Heat oven to 400 degrees.
Cut each slice of brioche in half to make 6 pieces and butter generously on both sides. Lay the slices in an ovenproof dish just large enough to hold them, and spread them with the apricot jam.
Drain the canned apricot halves, reserving some of the syrup, and lay them cut side down on the bread, about 3 halves per piece. Drizzle with 2 tablespoons of the reserved apricot syrup and sprinkle with the sugar. Bake 15-20 minutes, until the bread is slightly crisped and browned at the edges. Serve hot. Serve plain or with creme fraiche, vanilla ice cream or lightly whipped heavy cream on the side.
Cook's notes: We found Euro Classic Imports Authentic French Brioche at Whole Foods Market. To make this with fresh fruit, cut the fruit into quarter-inch-thick slices. Use the slices to cover the buttered, jammed bread pieces. Top with the sugar and bake as directed.
Nutrition values per serving: 220 calories, 8 g fat (5 g saturated), 35 g carbohydrates, 2 g fiber, 2 g protein, 35 mg cholesterol, 100 mg sodium.
Adapted from "Home at 7, Dinner at 8" by Sophie Wright (Kyle, 2011)