Stanford Court

1 lb Flour, bread

1 1/2 oz Sugar

1/2 oz Yeast, fresh, active

1/2 oz Salt

5 lg Eggs

8 oz Butter, unsalted

--FRUIT AND CUSTARD--

2 md Apple, green

1 pt Raspberries OR 1 pt Strawberries, sliced

6 lg Eggs

1 c Sugar

1/2 c Flour

1 qt Cream, heavy

4 stages, working each piece into the dough before adding more. Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours. Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot. When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan. Bake in a preheated

350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown. Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.) Fruit and Custard:

1-quart souffle dish and line the bottom with one-third of the brioche slices. Cover the brioche with apple slices, then pour one-third of the custard over the apples. Form a second layer of brioche slices and cover with a layer of raspberries (sliced strawberries may be substituted.) Pour another one-third of the custard over the raspberries. Top with remaining brioche and custard. Bake at

375 F for 60 - 70 minutes or until the top is golden brown and the custard is slightly firm. Sprinkle with powdered sugar and serve when completely cool. Source: Great Chefs of San Francisco, Avon Books,

1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge