Churro Pan Frances Recipe
brioche, dulce de leche, berries compote, maple syrup, cinnamon sugar
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Ingredients
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Brioche
Dulce de Leche
Berries Compote
Cinnamon Sugar
Maple Syrup
Method
Brioche Preparation
- 1
Prepare the Custard Mixture
In a mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and sugar until well combined.
- 2
Soak the Bread
Dip each slice of brioche bread into the custard mixture, allowing it to soak for about 15-20 seconds on each side. Ensure the bread is well-coated but not overly soggy.
- 3
Cook the Brioche
In a non-stick skillet, heat a small amount of butter over medium heat. Cook the soaked brioche slices for about 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
Berries Compote Preparation
- 4
Cook the Berries
In a small saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
- 5
Cool the Compote
Remove from heat and let the berries compote cool slightly before using it as a topping.
Cinnamon Sugar Preparation
- 6
Mix Cinnamon and Sugar
In a small bowl, combine the ground cinnamon and sugar. Mix well and set aside for coating the cooked brioche.
Assembly
- 7
- 8
Serve
Place the cinnamon sugar-coated brioche on a plate. Drizzle with dulce de leche and top with the berries compote. Serve warm with maple syrup on the side for drizzling.
