Name: Moxies West Palm Beach Restaurants Brioche Bites Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices brioche loaf (preferably day-old); 4 count large eggs; 1 cups whole milk; 0.5 cups heavy cream; 2 tbs granulated sugar; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp kosher salt; 3 tbs unsalted butter (for frying); 1 tsp neutral oil (optional, to raise smoke point); 2 tsp confectioners' sugar (for dusting); 1 cups fresh berries (optional, for serving); 1 cups granulated sugar; 2 tbs water; 4 tbs unsalted butter; 0.5 cups heavy cream (warm); 0.25 tsp kosher salt; 0.5 tsp vanilla extract

Method

Brioche French Toast Bites

Prepare the brioche

Cut each brioche slice into 6–8 bite-sized cubes (about 1 to 1 1/2 inch). If brioche is very fresh and soft, spread cubes on a sheet tray and let sit uncovered for 30 minutes to slightly dry; this helps them absorb custard without getting soggy.

Make the custard

In a shallow wide bowl or baking dish large enough to hold the brioche cubes in a single layer, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until smooth and slightly frothy.

Soak the brioche bites

Working in a single layer, add brioche cubes to the custard and gently toss to coat. Let soak for 1–2 minutes, turning once so cubes absorb custard but do not fall apart. Transfer cubes to a wire rack set over a tray to drain briefly (30–60 seconds).

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 3 tablespoons unsalted butter and 1 teaspoon neutral oil (optional) and heat until butter is foamy and beginning to brown slightly but not smoking.

Pan-fry the bites

Working in batches (don’t crowd the pan), add soaked brioche cubes in a single layer and cook 2–3 minutes per side, turning with tongs or a spatula, until golden brown and crisp on all exposed surfaces. Add more butter between batches as needed. Total cook time per batch ~4–6 minutes.

Keep warm

Transfer cooked bites to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Finish and serve

Arrange brioche bites on a serving platter or individual plates. Dust lightly with 2 teaspoons confectioners' sugar, scatter fresh berries if using, and drizzle warm house-made caramel sauce over the bites or serve the sauce on the side for dipping.

House-made Caramel Sauce

Prepare ingredients

Measure sugar and water, and warm 1/2 cup heavy cream slightly in the microwave or on low heat (warm cream incorporates more smoothly into hot sugar). Have 4 tablespoons butter cut into pieces and 1/4 teaspoon salt ready. Use a heavy-bottomed saucepan for even heating.

Make the caramel

In the saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Gently swirl the pan (do not stir with a spoon) occasionally to help sugar melt evenly. The sugar will dissolve, then begin to caramelize. Watch color closely; when it reaches a deep amber (about 320–350°F if using a thermometer), immediately remove from heat.

Add butter and cream

Carefully add the 4 tablespoons butter (mixture will bubble vigorously) and stir until incorporated. Slowly pour in the warm 1/2 cup heavy cream while stirring—mixture will foam. Stir until smooth.

Finish the sauce

Stir in 1/4 teaspoon kosher salt and 1/2 teaspoon vanilla extract. If sauce is very thin, return to very low heat and simmer 1–2 minutes, stirring, until slightly thickened. Remove from heat and let cool a few minutes; sauce will thicken as it cools. Transfer to a jar for serving.

Storage and reheating

Caramel can be kept refrigerated up to 2 weeks. Rewarm gently in microwave in short bursts or in a small saucepan over low heat, stirring, before drizzling over brioche bites.