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Plumcot & Brioche Toast 

The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry. Recipe and stylized images adapted from Yummy Workshop.

If you like French toast, you will love this fruit-topped version.

Simple but so delicious, it all starts with toasted brioche bread dipped in Grand Marnier syrup. Topped with an almond and flax seed frosting, to keep it somewhat healthy, and finished with plumcot and apricot slices on top, it is nearly impossible to stop after just once slice.

With stone fruit season in full swing, I highly recommend whipping this up for your next breakfast or brunch!

Plumcot & Brioche Toast 
Plumcot & Brioche Toast 

Ingredients

For the Fruit:

  • 6-8 slices of day-old brioche, about 1/2″ thick
  • 2-3 plumcots, sliced
  • 3-4 apricots, sliced

For the Grand Marnier Simple Syrup:

  • 2 Tbsp. Grand Marnier
  • 1 cup sugar
  • 1 cup water

For the Almond Cream:

  • 2/3 cup powdered sugar
  • 1/3 cup butter, softened
  • 3/4 cup almond flour
  • 1 tsp. pure vanilla extract
  • 1 pinch fine salt
  • 1 large egg, slightly beaten

Instructions

  1.  In a small saucepan, heat sugar and water until sugar has dissolved. Cool to room temperature before adding the Grand Marnier. Set aside.
  2. In a medium bowl, mix softened butter, powdered sugar, salt and almond flour with a spatula. Blend in vanilla extract and egg until incorporated
  3. Line a sheet pan with parchment paper. Set rack in the middle of the oven, preheat to 375˚F.
  4. Place simple syrup in a bowl that’s big enough to soak a brioche slice. Quickly dip brioche slice into the syrup. Allow excess to drip off and place onto the prepared pan. Repeat with the rest of the brioche.
  5. Spread a thin layer of almond cream onto the soaked brioche. Arrange plumcot and apricot slices on top. Sprinkle top with thinly-sliced almonds, if desired. Repeat with the rest of the brioche slices.
  6. Bake for 15-20 minutes until the almond cream is slightly golden around the edges.
  7. Serve slightly warm or at room temperature.

Plumcot Toast

 

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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