Caramelised Orange Brioche

    A small butane creme brulee torch is used here to caramelise the oranges in this fancy dessert (or breakfast!). Alternatively, you can place the brioche under the grill.

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    Serves: 4 

    • 4 slices of brioche (1cm thick), or other rich buttery bread
    • large knob of unsalted butter
    • 2 oranges (sliced 3mm thick)
    • 6 tablespoons orange juice
    • light brown sugar to taste
    • 2 tablespoons Angostura bitters

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Melt the butter in a large frying pan, add the brioche and cook for 4 minutes each side. Remove to plates and sprinkle with sugar.
    2. Add oranges to pan and cook 5 minutes each side, then arrange on the brioche.
    3. Add orange juice, sugar and Angostura bitters to pan and simmer until thickened slightly.
    4. With a small creme brulee torch, lightly caramelise the brioche and oranges. Pour the sauce over and enjoy!

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