Recipe:
Preheat convection oven to 180 °C with fan switched on. Butter bottoms and sides of moulds. Place the brioche cubes on a baking sheet and toast them in the preheated oven to a light yellowish gold. Beat egg with milk and spices. Fill the buttered moulds with toasted brioche cubes, pour on egg/milk mixture to fill the moulds. Bake in the preheated oven approx. 20 minutes. Turn the brioche bread pudding out of the moulds and serve with apricot-ginger coulis.
APRICOT-GINGER COULIS
Halve the apricots and remove their stones. Dice to medium-sized cubes and chop the ginger as small as possible. Bring sugar and wine to a boil in a sauce pan. Add apricots and ginger. Cook over low heat until the coulis comes together. Finally, stir chopped pistachios into the coulis.
KITCHEN UTENSILS:
6 small moulds (content: 50 g), baking sheet
INGREDIENTS:
1 Moser Bio Premium Cru Blanc
50 g brioche, finely diced
1 free-range egg
100 ml whole milk
1 pinch nutmeg
Black pepper, freshly ground, to taste
½ tsp herbed salt
Softened butter for moulds
APRICOT-GINGER COULIS:
4 ripe apricots
1 cm peeled ginger
2 Tbsp sugar
4 Tbsp dry white wine, e.g. Chasselas, Riesling
2 Tbsp chopped pistachios