Leftover cranberry sauce is the perfect complement to hazelnut frangipane in this brioche breakfast. Bake with thinly sliced pears and sprinkle with icing sugar and chopped pistachios.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- ½ cups Blanched almonds, toasted
- ½ cups Granulated sugar
- 4 tablespoons Unsalted butter, room temperature
- 1 big egg
- ½ teaspoon pure vanilla extract
- ½ teaspoon Kosher salt
- 4 slices (1 inch thick) Brioche
- ½ cups Leftover cranberry sauce
- 1 Ripe pear, halved, cored and thinly sliced
- Confectioner’s sugar and chopped pistachios, for serving
Preparation
Preheat the oven to 375°F. In the bowl of a food processor, blend the almonds and sugar until finely ground. Add butter, egg, vanilla and salt. Pulse to combine.
Place the brioche slices on a baking sheet lined with parchment paper. Spread 2 tablespoons of cranberry sauce on each slice, then divide the frangipane between the slices, spreading to cover. Fan the pear slices over the frangipane.
Bake until golden, puffed and set, 20 to 25 minutes. Sprinkle with icing sugar and sprinkle with pistachios.
