Instructions: Preheat the oven to 130 C/250 F/gas mark. You will need an oven proof dish approx. 6 x 8 x3 inches deep.

Split the vanilla pod in half lengthways and scrape our the seeds.

In a large pan bring the milk, cream and vanilla seeds and pod to the boil.

Whisk the eggs and sugar together in a large bowl until frothy. Whisk the cream mixture into the eggs. The mixture will start to lightly thicken. At this point stir in the lemon zest.

Lightly butter the brioche. Lay half the brioche, butter side up, in the baking dish. Chop the apricots and scatter half over the bread.

Pour on the custard gently, allowing it to be soaked up by the bread.

Scatter with the rest of the apricots, top with the rest of the brioche, butter side up and gently pour the remaining custard in up to the top of the dish.

Stand on a baking sheet for ease of lifting in and out of the oven and bake for approx. 25 minutes until the custard is just set but still slightly wobbly.

Sprinkle over the brown sugar and brown under a pre heated grill or with a blow torch until the top caramelises to a crisp golden brown.

This is lovely served with a sharp, fresh, apricot puree.

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