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Prep time
15 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
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
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Ingredients
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1/2 cup
blanched almonds, toasted
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1/2 cup
granulated sugar
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4 tablespoons
unsalted butter, room temperature
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1
large egg
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1/2 teaspoon
pure vanilla extract
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1/2 teaspoon
kosher salt
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4
1-inch thick slices brioche
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1/2 cup
leftover cranberry sauce
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1
ripe pear, halved, cored, and sliced
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Confectioners' sugar and chopped pistachios, for serving
Directions
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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.
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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.
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