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Discover Paris in the spring, Caen in Normandy and its marvellous markets plus Yvoire, a picturesque village on the edge of Lake Geneva in Haute-Savoie. Explore Saint-Omer, a historic city in the far north that's full of secrets and treasures, and Evian, where Frankenstein's monster stayed! Head with us to Metz in Lorraine to find out about its incredible past, La Couvertoirade, one of the prettiest villages in France, and the UNESCO heritage of Avignon. Guides, gorgeous photos, what's new in France, the best tours and delicious recipes from the legendary Le Nôtre bakery in Paris - and more.
Makes 2 desserts, each serving 6 Active time: 15 minutes Infusing time: 10 minutes Cooking time: 50 minutes EQUIPMENT 2 × 9-in. (23-cm) round porcelain baking dishes, 1½ in. (4 cm) deep Electric hand beater Large baking pan for the bain-marie INGREDIENTS For the baking dishes 3 tbsp (1¾ oz./50 g) butter 2 tbsp (25 g) sugar Custard 3 cups (750 ml) whole milk 1 Bourbon Madagascar vanilla bean, split lengthwise 5 eggs (1 cup/250 g) 8 egg yolks (scant 2⁄3 cup/160 g) 1½ cups (10½ oz./300 g) Sugar METHOD 1. Preheat the oven to 340°F (170°C/Gas Mark 3). Grease the baking dishes with the butter, then sprinkle with the sugar until coated. 2. To prepare the custard, pour the milk into a saucepan. Scrape in the vanilla seeds and add the bean. 3. Bring to a simmer, then remove from the heat. Cover and let infuse for 10 minutes. Remove the bean. 4. Whisk the eggs, egg yolks, and sugar together for 1 minute until frothy. Slowly whisk in the warm milk on low speed. 5. To assemble the bread pudding, cut the brioche into approximately ¾-in. (1.5-cm) slices. If necessary, chop the dried and candied fruit into smaller pieces, removing any pits. 6. Line the bases of the baking dishes with brioche slices, packing them tightly together. Spoon the fruit over the brioche slices. Cut the remaining brioche into cubes, then scatter them over the fruit in a single layer. 7. Divide the custard between the dishes. Place them in the baking pan and pour in enough hot water to come halfway up the sides of the dishes. Carefully transfer to the oven and bake for 50 minutes. Cover with aluminum foil if the tops brown too quickly. Remove from the oven and let cool. 8. Serve at room temperature or chilled, with vanilla custard sauce, chocolate sauce, or apricot or raspberry fruit coulis. To assemble 9 oz. (250 g) leftover day-old brioche 10½ oz. (300 g) assorted dried and candied fruit (such as golden raisins, currants, candied cherries) To serve Vanilla custard sauce, chocolate sauce or apricot or raspberry coulis Extracted from French Pastries and Desserts by Lenôtre: 200 Classic Recipes Revised and Updated (Flammarion, 2021). The Good Life France | 113
