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Serves 6 | Prep Time 20 | Cook Time 5

Why I Love This Recipe

This is a very elegant, yet satisfying brunch dish. This recipe can also be served as a great desert. I always make my broiche bread a day when I am in the mood and have time. I always like to have this bread in my freezer as it is so versatile.The first time you make your own brioche and slice it is a spiritual experience. I still remember it to this day. You feel you are in heaven. Have fun!

Ingredients You'll Need

6 eggs
½ cup half and half
1/8 cup sugar
2 tablespoons Grand Marnier
1 tablespoon orange peel, grated
Nine 1 ½ “ thick Brioche, cut in half horizontally. This may be frozen and used later.
Please note that making the Broiche should be made in advance. You may freeze the loaves and use when needed.

Broiche Recipe
1 package yeast
2 teaspoons warm water

2 teaspoons salt
2 tablespoons sugar
1½ tablespoons milk
3¾ cups flour
6 eggs
1 pound butter, room temperature
6 ounces white chocolate or dark chocolate
¼ cup heavy cream
Chocolate Sauce – this makes 1 cup, but only ½ cup is needed here. You can refrigerate remaining sauce and use another time:
3½ ounces semi-sweet chocolate
6 tablespoons milk
1 tablespoon heavy cream

5 tablespoons granulated sugar
1 tablespoon butter
3 tablespoons sweet butter
Powdered sugar, sifted
Whipped cream and
½ cup pure maple syrup


Mix together eggs, half and half, sugar, Grand Marnier and orange peel. Set aside.

Make broiche in advance. You may purchase broiche in a fine bakery but making your own is the best.For the Brioche, dissolve the yeast in warm water in a bowl. In another bowl, dissolve the salt and sugar into the milk. Place the salt-milk mixture into the bowl of an electric mixer, using the dough hook attachment. Add the flour and the yeast solution and beat for 2 minutes on the low speed. Add 4 eggs all at once and continue to beat until dough is firm and smooth. Add the remaining 2 eggs one at a time. Add the butter a piece at a time. Beat at medium speed until butter is incorporated. Be aware that the dough is very stiff and can cause the machine to move around on the counter. You can purchase rubber grips at specialty stores to help prevent the machine from sliding on the counter.

Place dough in a large bowl and cover with plastic wrap. Let stand at room temperature for 1½ to 2½ hours. When the dough has risen to twice its original size, punch it down and stretch it twice. Let dough rise in the refrigerator for 2 to 3 hours. Punch down and cover tightly with plastic wrap and keep refrigerated overnight.

The next day, shape on a cold, floured board. Place in 2 buttered 9 inch loaf pans and let rise 2 to 3 hours at room temperature. Brush with remaining 1 egg.Bake at 400 degrees for 25 to 30 minutes. Invert in a cake rack. You can also make muffins with this recipe. Butter miniature or regular muffin tins. Shape dough into either a large or small ball.With your fingers delicately making a small ball shape on top of a larger one.Place in muffin tins and let them rise1 ½ to 2 ½ hours. Small muffins take 8 to 10 minutes. Larger muffins about 15 minutes

Pour egg mixture over prepared and sliced broiche. Cover with plastic wrap. Place in refrigerator.

For Ganache, place white chocolate or dark chocolate in food processor. Heat cream to boil. Slowly pour hot cream over chocolate while machine is running, place in a bowl and set aside.

For Chocolate Sauce, melt chocolate in double boiler or in microwave oven. In saucepan, bring milk to boil. Add the heavy cream and bring back to a boil. Remove pan from heat and stir in sugar, melted chocolate, and butter. Replace pot on heat and boil the sauce for a few seconds. Strain into a container and cool. Refrigerate until ready to use. Warm slightly before serving.

Spread one slice of Brioche with ganache and place the other half on top. Place sandwiched brioches into egg mixture.

When ready to serve, heat butter in large non-stick pan. When butter is very brown, add Brioche and cook until golden brown on each side. Spread one slice of broiche with ganache and top with another cooked broiche. Continue with other broiche spreading and layering. Remove to plate. Garnish with powdered sugar, whipped cream, maple syrup, and chocolate sauce. Serve and enjoy!

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