Cinnamon Sugar: 2/3 cups sugar mixed with 1 tbsp ground cinnamon
Toast your brioche slice and liberally butter sprinkle the cinnamon sugar on top leave for about a minute then tap off the excess cinnamon sugar back into the cinnamon sugar pot/jar.
All you need is your favorite jam be it strawberry, raspberry, or bramble on one slice of brioche and peanut butter on the other. Then enjoy!
Some trendy burger joints are now offering brioche buns for a small extra fee. And other trendy burger places are using sliced bread instead of buns. So, I thought I’d use both trends and use sliced brioche for my hamburgers!
260g sliced Brioche Pasquier, cubed
100g chocolate chips
3 large eggs
40g light brown sugar
2 tbsp of dark rum
600ml full fat milk
4 handfuls of demerara sugar
Lightly butter a baking dish and add the stale cubed bread. Sprinkle the chocolate chips over the stale cubed bread. Whisk the eggs, brown sugar, rum and milk together before pouring all over the stale cubed bread. Then sprinkle about 4 small handfuls of the demerara sugar over the top, this is what gives it a nice sugary crunch on top. Heat the oven to 170C. Soak for about 20 minutes while the oven heats up. Bake in the oven 40-50 minutes. Let it cool slightly before serving!
Let’s be honest Brioche is delicious and I ate at least half of my Brioche Pasquier loaf with a slathering of butter. Sometimes with Maple Moose Butter! When it's paired with the sweetness of the brioche loaf it is something pretty special! Yum!
notes: I was given a couple of loaves of Brioche Pasquier to try, please see my contact/policy page for further information. Moose Maple Butter was also given to me at Food Blogger Connect. Recipe is adapted from Nigella’s Kitchen.