Adapted from melecotte.com
rolls or 1 loaf Brioche
ounces white chocolate chips, like Ghirardelli®
cups half & half
cups heavy cream
tsp. vanilla extract
large egg yolks
cup dried nectarines, chopped
zest of 1 large lemon
Half & half can be replaced with milk.
Dried nectarines can be replaced with a fruit of choice, like raisins, cranberries, or cherries.
Preheat oven to 325 °F. Spray a 3-qt (9″ x 13″) baking dish with vegetable or canola spray. Cut the brioche loaf into 1 inch cubes. Place in the prepared dish. Add white chocolate and dried nectarines and toss to distribute. In a bowl, whisk together half & half, cream, sugar, lemon zest, and vanilla until sugar is almost dissolved. Add eggs and mix until combined. Pour mixture over bread. Let stand for 10-15 minutes to allow liquid mixture to soak into bread. If mixture is not completely soaked, add more milk. Bake 60-75 minutes, until custard is set and brioche is golden. Serve warm or cold.