Leftover cranberry sauce is the perfect compliment to nutty frangipane in this brioche breakfast treat. Bake with thinly sliced pears and top with a dusting of confectioners' sugar and chopped pistachios. —Riley Wofford
blanched almonds, toasted
unsalted butter, room temperature
pure vanilla extract
1-inch thick slices brioche
leftover cranberry sauce
ripe pear, halved, cored, and sliced
Confectioners' sugar and chopped pistachios, for serving
Preheat oven to 375°. In the bowl of a food processor, pulse almonds and sugar until finely ground. Add butter, egg, vanilla, and salt; pulse to combine.
Place brioche slices on a parchment-lined rimmed baking sheet. Spread 2 tablespoons cranberry sauce over each slice, then divide frangipane between slices, spreading to cover; fan pears over frangipane. Bake until golden brown, puffed, and set, 20 to 25 minutes. Dust with confectioners' sugar and sprinkle with pistachios.