225 g (7 1/2 oz) brioche loaf, cut into 1 cm (1/2 inch) slices
100 g (3 1/2 oz) milk or plain dark chocolate drops or chunks
1 large egg
25 g (1 oz) caster sugar
250 g (8 oz) mascarpone cheese
2 x 410 g (13 oz) cans apricot halves, drained
3 tablespoons demerara sugar
Lightly grease a shallow rectangular tart tin, about 30 x 20 cm (12 x 8 inch). Arrange the brioche slices in the bottom, cutting them to fit where necessary and filling any gaps with the bread. Scatter over half the chocolate.
Lightly whisk together the egg, caster sugar and mascarpone in a bowl until smooth, then spoon over the bread, leaving a 1 cm (1/2 inch) border. Scatter over the remaining chocolate.
Arrange the apricots in neat lines, cut side up, over the mascarpone mixture and sprinkle with the demerara sugar.
Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20–25 minutes or until the custard is set. Serve in slices.