An unbeatable comfort dessert.
As seen on Expresso Morning Show or Afternoon Express, SABC3.
1 Brioche, cut into cubes
Clover Classic custard
Dried apricots, soaked overnight
Whipped Clover cream to serve
Toast brioche cubes (Tip: drying them allows them to better absorb the custard and gives the pudding a better texture).
While Brioche is toasting, cut dried apricots into small pieces.
Remove cubes from oven and lay out in a roasting dish, making sure they are layered evenly.
Sprinkle over the dried apricots and shaved almonds.
Pour the Clover Classic custard slowly and evenly over the top of the bread cubes, making sure it gets into all the nooks and crannies. The custard should come to just below the top of the bread, with edges and corners poking out the top. (Tip: It’s important to let the dish sit for at least 30 minutes before baking to give the bread cubes time to fully absorb the custard.)
Bake for 45 to 55 minutes. It’s done when a toothpick inserted into the middle comes out clean and the tips of the bread on top are beginning to toast.
Allow to cool slightly before serving with whipped Clover cream.