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EGGY BRIOCHE WITH SAUCE SUZETTE
Eggy Brioche with Sauce Suzette

What you need

Caramel Suzette with salted butter:

  • 160 g sugar
  • 100 g cream
  • 8 cl orange juice
  • 100 g butter
  • 3 g top salt
  • 5 g orange zest
  • 40 g Grand Marnier Cordon Rouge® liqueur


Eggy brioche:

  • 180 g brioche
  • 200 g milk
  • 200 g cream
  • 60 g sugar
  • 200 g egg
  • 70 g GRAND MARNIER® liqueur®
  • 30 g caster sugar
  • 10 g orange zest
  • 30 g butter

How to make it

Caramel Suzette with salted butter:
Caramelise the sugar in a pan over a low heat. Once it has turned golden, turn the heat off, add the pre-heated fresh cream and the orange juice. Add the top salt. Turn the heat back on and add the butter. Once it has been properly mixed, leave to cool (to about 40°C). Mix with the GRAND MARNIER®

Eggy brioche:
Whip or blend the milk, cream, sugar, eggs and Grand Marnier®; liqueur together.
Soak the sliced brioche for 3 to 4 minutes in this mixture, then drain off any excess liquid.
Melt the butter in a pan. Then lay the slices of bread flat in the pan.
Cook on a low heat until the slices of bread have turned a lovely golden colour. Turn over and repeat. Serve piping hot with the caramel Suzette.

Chef's tip

It's a great way to use up stale brioche

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