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Ingredients
1/4 cup Florida Orange Juice
1/4 cup Florida Orange Zest
1/2 cup Sugar
2 cups Heavy cream
3 each Egg yolks
1 tablespoons Vanilla extract
3/4 cup Concord grape jelly
1 loaf Brioche
6 tablespoons Butter, unsalted
1/2 cup Chunky peanut butter
Instructions
- Over a double boiler, combine the sugar, Florida Orange Zest, heavy cream, egg yolks and vanilla extract. Whisk over the boiler for 15 minutes. Allow mixture to cool.
- In a small pot, combine the jelly and the Florida Orange Juice; reduce to 1/2 cup. Allow to cool and solidify.
- Cut the brioche into 3/4-inch-thick slices.
- Place the butter in a large rondeau over medium-high heat. As the butter is browning, dip the slices of brioche into the cooled heavy cream mixture; allow the excess to run off. Cook brioche slices like French toast. When each piece is done, place on a cooling rack.
- Cut each piece of bread into various shapes and dollop chunky peanut butter around, followed by the jelly. Cover with other pieces of the citrus brioche and serve.
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