Ingredients

BRIOCHE PREPARATION

  • 1 shop-bought brioche loaf (ask the baker)
  • 5 eggs
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla extract (or seeds from a vanilla pod)
  • Zest of 1 orange
  • 2 cups milk
  • 2 cups 35% cream

MAPLE SUGAR FRANGIPANE

  • 1 cup fine maple sugar
  • 2 eggs
  • 1/2 cup softened butter
  • 1 cup powdered almonds
  • Melted butter
  • Fine maple sugar
  • Crème fraîche, whipped

Method

  1. Cut the brioche into cubes, approximately 1 cm (1/2 in) thick. Set aside.
  2. In a large bowl, whisk the eggs, maple syrup, vanilla and orange zest together. Add the milk and cream, then add the cubes of brioche. Stir gently and refrigerate for about 1 hour.
  3. Meanwhile, prepare the frangipane. In a bowl, beat the maple sugar and eggs together. Add the softened butter and powdered almonds, and mix until smooth. Set aside.
  4. Preheat the oven to 180 °C (350 °F).
  5. Brush 12 ramekins (or one 2 L [8 cups] oven-proof dish) with melted butter and then line with maple sugar. Fill each ramekin (or dish) three-quarters full with the brioche mixture and spread the reserved frangipane on top.
  6. Bake for 20 minutes if using ramekins (40 minutes for the dish) until the tops turn golden brown. Serve warm with a dollop of whipped cream.

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