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!
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
- In a small saucepan, heat sugar and water until sugar has dissolved. Cool to room temperature before adding the Grand Marnier. Set aside.
- In a medium bowl, mix softened butter, powdered sugar, salt and almond flour with a spatula. Blend in vanilla extract and egg until incorporated
- Line a sheet pan with parchment paper. Set rack in the middle of the oven, preheat to 375˚F.
- 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.
- 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.
- Bake for 15-20 minutes until the almond cream is slightly golden around the edges.
- Serve slightly warm or at room temperature.