4
25 mins
Cinnamon Brioche Toast Sticks
- 1 store-bought brioche loaf
- 100gm salted butter, room temp
- 75ml olive oil
- 4 tbsp (40gm) cinnamon
- 250gm caster sugar
- 150gm Mascarpone, whipped
- Goulburn valley peaches, drained, syrup reserved 2 tbsp caster sugar
- Juice of 1 lemon
- To make the peach syrup drizzle, heat a small saucepan over medium-high heat, add peach juice and half of the drained peaches, stir in caster sugar and lemon juice, bring to the boil and reduce to simmer, cook, stirring often until thickened and reduced by about half, 7-9 minutes. Use a handheld blender to puree. Set aside to cool.
- Slice brioche loaf into about 6 thick slices, about 3cm thick and then cut each slice into three even sticks. Heat a non-stick frying pan over medium-high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil. Fry brioche sticks, turning often until golden brown on all sides, adding more butter and oil as needed. Transfer fried brioche to a tray with cinnamon and sugar, toss to coat well. Repeat with remaining sticks.
- Layer brioche, like jenga, on a platter, dollop with marscapone, scatter peach slices and drizzle with peach syrup.
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