Apricot brioche casserole

Name: Apricot brioche casserole
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 can(s) (850 ml) Apricots; 400 g Hefezopf (brioche; ready to buy); 2 TABLESPOONS + some butter; 5-6 heaped Tbsp Sugar; 1 TEASPOON Cinnamon; 4 Eggs (size M); 1/2 l Milk; 1 TABLESPOON Pistachios

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 can(s) (850 ml) Apricots
400 g Hefezopf (brioche; ready to buy)
2 TABLESPOONS + some butter
5-6 heaped Tbsp Sugar
1 TEASPOON Cinnamon
4 Eggs (size M)
1/2 l Milk
1 TABLESPOON Pistachios

Directions

1
Drain the apricots (use the juice for other purposes). Roughly dice the yeast plait. Roast in 1 tbsp. hot butter in a large pan until golden brown. Mix 3 tbsp. sugar and cinnamon and sprinkle over the top. Put into a well greased casserole dish
2
Whisk eggs, milk and 2-3 tbsp. sugar and pour into the mould. Spread the apricots on top
3
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes. Spread 1 tablespoon butter in flakes on top and bake for about 10 minutes. Coarsely chop the pistachios and sprinkle over them