1. Spread the brioche slices with the preserve. (If the preserve is a little thick, warm it gently so that it can be spread easily.) Cut the slices in half diagonally or into squares.
2. Arrange the pieces of brioche in a lightly greased 1 litre (1 quart) ovenproof dish, scattering the sultanas and dried apricots between the layers.
3. Place the eggs in a mixing bowl. Add the milk, vanilla extract and rum or brandy, and whisk together until well combined. Pour the mixture over the brioche, then gently press the brioche down into the liquid. Leave to soak for 20 minutes.
4. Preheat the oven to 350°F (180°C). If desired, pull up the edges of some of the brioche slices to make a peaked effect. Bake the pudding for 30–35 minutes or until it is just firm to the touch. Serve immediately.

Apricot and rum brioche pudding variations: If preferred, you can omit the brandy or rum and add another teaspoon of vanilla extract.

preparation time 10 mins cooking time 35 mins
plus 20 mins soaking
serves 4

PER SERVING

420 calories
14 g protein
9 g total fat
4 g saturated fat
139 mg cholesterol
68 g total carbohydrate
55 g sugars
3 g fibre
324 mg sodium

Dried apricots are a useful source of fibre and also contain some beta carotene, iron and potassium. Regularly using dried apricots in recipes and enjoying them as a snack will help to boost your intake of these essential nutrients.