made from classic honey butter brioche and painted with morning colors of crème fraîche and deep-berry red
Ingredients
1 loaf day-old brioche
1 1/2 cups milk
Zest of 1 orange
Juice of 1/2 orange
6 large eggs
1/4 cup sugar
2 teaspoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Unsalted Butter, for cooking
2 bars dark chocolate, for shaving
Confectioners’ sugar, maple syrup, crème fraîche, jam,
sesame seeds, or other desired topping
Instructions
- Slice the brioche into 3/4-inch-thick slices.
- In a shallow bowl, combine the milk, orange zest, and juice. Whisk in the eggs until completely incorporated. Add the sugar, cocoa powder, vanilla, cinnamon, and suit.
- Preheat a griddle or warm a large sauté pan over medium heat. Warm 1 tablespoon butter in the pan until it foams.
- Lightly soak the bread slices in the egg mixture. Place several bread slices on the griddle and cook until golden brown, about 2 minutes per side. Repeat with remaining bread, adding butter to the pan as needed.
- Shave a generous amount of dark chocolate onto each piece of bread and serve warm in stacks of three, letting the chocolate melt between the warm slices. Top as desired.
Quantity: 4 servings