Twice Baked Chocolate Almond Brioche

If you are lucky enough to have a bakery that makes fabulous brioche, this recipe will be a snap.

Unfortunately the best brioche I can purchase is 90 miles away.  So I had to bake my own.  I used the brioche recipe on this blog called Pain Brioche.

 

1 loaf Brioche, sliced into 1 to 1 1/2-inch slices

For the Syrup:
1 1/2 cups sugar
1 cup water
1/2 cup fresh orange juice
1 vanilla bean or 1 teaspoon vanilla

For the Frangipane:
8 oz almond paste at room temperature (not marzipan or almond filling)
1/2 cup butter, softened
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon almond extract
2 large eggs
3 tablespoons flour

1 cup sliced sliced almonds
1 cup semi-sweet chocolate, chopped
Confectioners sugar

In a small saucepan add 1 1/2 cups sugar.

Add 1 cup water.

and 1 cup fresh squeezed (preferred) orange juice.

Scrape the seeds and pulp from the vanilla bean and add to the pan.

Stir until the sugar dissolves then bring to a boil and simmer for 1 minute.

Remove from the heat and pour into a bowl to cool.  Set aside.

Note:  The syrup can be made a day in advance.  Wahoo.  Just refrigerate until ready to use.

To make the frangipane:

Place 1/2 cup soften butter in a mixing bowl.

Add almond paste.  If you want to use fabulous almond paste, make your own.  It is so easy and very inexpensive to make.  I have a recipe for almond paste here on this blog.

I like to crumble it up.

Mix until smooth.

Add 3 tablespoons of sugar.

1/2 teaspoon salt.

1/4 teaspoon almond extract and 2 eggs.

Beat until smooth.

Add 3 tablespoons flour (forgot to picture).  Mix until smooth.

Frangipane can be made a day in advance and refrigerated.

Remember to bring it to room temperature because it needs to be spreadable and soft.

Dip each slice of brioche into orange syrup.

Place on a wire rack.

It’s a good idea to place the wire rack over a parchment lined baking sheet.  This makes for easy clean up.

I’m using a very nice couverture chocolate. I would have preferred the chocolate to be above 70% cocoa solids, but this is very nice chocolate and melts like a dream.

I have never used chocolate chips, but I’m sure you can, if you must.

Chop the chocolate as fine as you can.  Pulsing in a food processor would be a good idea.

Spread each syrup dipped slice of brioche with approximately 2 tablespoons of frangipane.

Top with chopped chocolate.

and sliced almonds.

Gently press into the frangipan.

Carefully lift onto a parchment lined baking sheet.

I say carefully because the slice becomes heavy and delicate once dipped and iced.

Bake in a preheated oven for 20 minutes.

Remove from oven.

Place on a wire rack to cool.  The bottoms will be sticky from the syrup.  I like to let them sit for a few hours.  This makes them easy to handle.

Once cooled or just before serving dust with confectioners sugar.

I have frozen the brioche at this point with great success.  Thaw at room temperature or warm in a 300 F degree oven for a few minutes before serving.  I like to snarf ’em down at room temp.

5 from 1 vote

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Twice Baked Chocolate Almond Brioche

If you have never had twice baked brioche, you are in for a real treat. It’s easy to make and tastes as if purchased at a pastisserie.  

Course Breakfast

Cuisine American

Keyword baked brioche french toast, baked french toast recipe

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 slices

Calories 422 kcal

Author Janet Barton

Ingredients

• 1 loaf Brioche sliced into 1 to 1 1/2-inch slices

For the Syrup:

• 1 1/2 cups sugar
• 1 cup water
• 1/2 cup fresh orange juice
• 1 vanilla bean or 1 teaspoon vanilla

For the Frangipane:

• 8 oz almond paste at room temperature not marzipan or almond filling
• 1/2 cup butter softened
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon almond extract
• 2 large eggs
• 3 tablespoons flour
• 1 cup sliced almonds
• 1 cup semi-sweet chocolate chopped
• Confectioners sugar

Instructions

To make the syrup:

1. In a small saucepan combine the sugar, water, and orange juice.  Split vanilla bean and scrape seeds and pulp into the pan along with the pod.  Bring to a boil, stirring until sugar dissolves.  Boil syrup for 1 minute; remove from heat and remove the pod.  Cool completely.

To make the frangipane:

1. In a mixing bowl, blend the butter and almond paste until creamy. Mix in sugar, salt and almond extract.  Add eggs and beat until smooth.  Mix in flour.

To assemble:

1. Place a wire rack over a parchment lined baking sheet.   Dip each slice of bread in orange syrup.  Place on a wire rack. Once bread slices have drained excess syrup, take each slice one at a time and place on a parchment lined baking sheet and spread with approximately 2 tablespoons of frangipane.  Repeat until all slices have been spread with frangipane.  Sprinkle with chopped chocolate and almond slices.  Gently press into frangipane.  Place in a preheated 325 degree F oven and bake for 20 minutes.  Remove from oven and place each slice on a wire rack to cool.  Dust with confectioners sugar just before serving.

Recipe Notes

Syrup and Frangipane can be made a day in advance.  Refrigerate.  Bring frangipane to room temperature to soften.

Nutrition Facts

Twice Baked Chocolate Almond Brioche

Amount Per Serving

Calories 422 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g45%

Cholesterol 48mg16%

Sodium 179mg7%

Potassium 236mg7%

Carbohydrates 49g16%

Fiber 3g12%

Sugar 41g46%

Protein 5g10%

Vitamin A 305IU6%

Vitamin C 5.2mg6%

Calcium 73mg7%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.