[Photograph from fugzu on Flickr]
Essentially a fruit-studded baked custard, clafouti is typically eaten as a dessert. But its egginess, writes Nicole Rees, author of Baking Unplugged, also makes it ideal for brunch. The dish is especially suited to lazy Sunday mornings because it requires nothing more than a minute or two of whisking, and twelve minutes in the oven.
Brunch clafouti is more of a formula than a strict recipe because it will adapt to whatever fruit you have on hand, be it cranberries, blueberries, or chopped peaches. Whatever's in your liquor cabinet, from brandy to triple sec, will add a warm, boozy note, too.
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