- Brioche preparation
- 1 shop-bought brioche loaf
- 5 eggs
- 190ml pure maple syrup from Canada
- 1 tsp vanilla extract (or seeds from a vanilla pod)
- Zest of 1 orange
- 500ml milk
- 500ml 35% cream
- Maple sugar frangipane
- 260g fine maple sugar
- 2 eggs
- 125ml softened butter
- 100g powdered almonds
- Crème fraîche, whipped, to serve
Ingredients
Method
Cut the brioche into cubes, approximately 1 cm thick and set aside. In a large bowl, whisk the eggs, maple syrup, vanilla and orange zest together. Add the milk and cream, then add the cubes of brioche. Stir gently and refrigerate for about 1 hour. Meanwhile, prepare the frangipane. In a bowl, beat the maple sugar and eggs together. Add the softened butter and powdered almonds and mix until smooth, then set aside.
Preheat the oven to 180ºC. Brush 12 ramekins (or one 2L oven-proof dish) with melted butter and then line with maple sugar. Fill each ramekin (or dish) three-quarters full with the brioche mixture and spread the reserved frangipane on top. Bake for 20 minutes if using ramekins (40 minutes for the dish) until the tops turn golden brown. Serve warm with a dollop of whipped crème fraîche.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.