Funeral pyre with apricots and pistachios

Name: Funeral pyre with apricots and pistachios
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 can(s) (850 ml) Apricots; 400 g Yeast plait (brioche); 50 g Butter; 150 g Sugar; 1 TEASPOON Cinnamon; 4 Eggs (size M); 1 package Vanillin sugar; 250 ml Milk; 150 g Whipped cream; 25 g Pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 can(s) (850 ml) Apricots
400 g Yeast plait (brioche)
50 g Butter
150 g Sugar
1 TEASPOON Cinnamon
4 Eggs (size M)
1 package Vanillin sugar
250 ml Milk
150 g Whipped cream
25 g Pistachio kernels
7-10 Tbsp Grease

Directions

1
Put the apricots on a sieve and let them drain. Roughly dice the bread. Heat 25 g butter in a large frying pan and fry the bread cubes in it over a low heat, turning several times, for about 8 minutes until golden brown.
2
Mix 50 g sugar and cinnamon and sprinkle over the bread halfway through the toasting time. In the meantime whisk eggs, vanillin sugar, 100 g sugar, milk and cream. Place the toasted bread in a greased casserole dish, pour egg milk over it and spread apricots evenly on top.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. 10 minutes before the end of the baking time, spread 25 g butter in flakes over the casserole. In the meantime, roughly chop the pistachios.
4
Serve the casserole sprinkled with pistachios.