About this recipe:Thick slices of brioche bread are cooked in butter with sliced oranges, Angusturos Bitters® and light brown sugar. A small butane torch can be used to caramelise the oranges or you can place the dish under the grill. Serve with a light custard for a delicious dessert.
Gary Vere - UK
4 slices of brioche (about 1cm thick)
large knob of unsalted butter
2 oranges, peeled and sliced or segmented
6 tablespoons fresh orange juice
light brown sugar to taste
2 tablespoons Angostura Bitters®
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Method Prep:5min › Cook:10min › Ready in:15min
Melt the butter in a large frying pan, add the brioche and cook for 4 minutes each side. Remove to plates and sprinkle with brown sugar to suit your taste.
Add oranges to pan and cook 5 minutes each side; arrange on top of the brioche.
Pour orange juice, sugar and Angostura bitters into pan and simmer until slightly thickened; set aside.
Use a small butane torch to lightly caramelise the oranges, or you can place the dish under a hot grill for 2 or 3 minutes.
Pour the orange sauce over the caramelised oranges and brioche. Serve.