Broiche with caramelised oranges

Broiche with caramelised oranges

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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

Serves: 4 

  • 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®

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  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 brown sugar to suit your taste.
  2. Add oranges to pan and cook 5 minutes each side; arrange on top of the brioche.
  3. Pour orange juice, sugar and Angostura bitters into pan and simmer until slightly thickened; set aside.
  4. 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.
  5. Pour the orange sauce over the caramelised oranges and brioche. Serve.

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