Mean Chef's Twice-Baked Brioche

READY IN: 50mins
SERVES: 8-10




  • Bake a brioche loaf according to directions (can use old previously frozen brioche or croissants).
  • Trim crust from all sides and top of brioche (not bottom).
  • Cut loaf into thick slices (much like the shape of a thick biscotti) so that they will stand up on a sheetpan.
  • For syrup: Put all ingredients into a sauce pan, boil over meduim heat for 1 minute to dissolve the sugar, cool completely and discard vanilla pod.
  • Can be kept for a week refrigerated.
  • For the Cream: Working at low speed in mixer fitted with the paddle attachment, beat butter, almonds, and almond paste together until creamy.
  • Add eggs one at a time and mix until fully blended.
  • Add flour and mix for another minute.
  • Fold in almond extract.
  • Can be kept refrigerated for 3 days.
  • Preheat oven to 325.
  • Set a cooling rack over a sheetpan to be used for draining the syrup soaked pieces.
  • Line another sheetpan with parchment for baking.
  • One by one submerge the brioche slices into the soaking syrup, making sure that they are well moistened.
  • Place each slice onto rack to drain.
  • As soon as the last slice has been soaked, begin working on the first slice that you submerged.
  • Spread a thin layer of the almond cream over the top and sides of each slice.
  • Place the coated slices standing on the uncoated bottom on the parchment lined sheetpan.
  • Press sliced almonds into cream on the top of each slice.
  • Bake for about 20 minutes, untilthe cream is golden brown.
  • Cool.
  • Dust with powdered sugar before serving.