Twice-Baked Citrus Almond Brioche
30m prep 25m cook 55m ready
A French pastry that transforms day-old brioche into a caramelized breakfast treat. Slices are brushed with orange syrup, topped with homemade almond paste and a crunchy almond-thyme mixture, then baked until golden.
Ingredients
- 3/4 cup sliced almonds
- 4 tbsp sugar
- Kosher salt
- 1 large egg yolk
- 2 tbsp unsalted butter at room temperature
- almond extract
- 1/2 tbsp grated orange zest
- 2 tbsp orange juice
- 1/2 tbsp olive oil
- 1/2 tbsp fresh thyme leaves
- 3 ¾-inch-thick slices brioche
- Sliced citrus for serving
Nutrition (per serving, estimated)
Estimated based off 6 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 22.9 mg
- Iron: 0.77 mg
- Magnesium: 7.27 mg
- Phosphorus: 39.6 mg
- Potassium: 61.3 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3/4 cup sliced almonds
- 4 tbsp sugar
- Kosher salt
- 1 large egg yolk
- almond extract
- 1/2 tbsp grated orange zest
- 2 tbsp orange juice
- 1/2 tbsp olive oil
- 1/2 tbsp fresh thyme leaves
- 3 ¾-inch-thick slices brioche
Prepare
- 2 tbsp unsalted butter, at room temperature
- Sliced citrus, for serving
Let's Cook
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Step 1.
Heat the oven to 400°F. In a mini food processor, pulse ¼ cup sliced almonds, 2 tablespoons sugar, and a pinch of salt until finely ground. Add the egg yolk and 2 tablespoons room-temperature unsalted butter; process until a paste forms. Add ⅛ teaspoon almond extract and pulse to combine. Set the almond paste aside.
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Step 2.
In a small saucepan, combine ½ tablespoon grated orange zest, 2 tablespoons orange juice, 2 tablespoons water, and the remaining 2 tablespoons sugar. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Remove from heat and let the syrup cool.
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Step 3.
In a small bowl, combine ½ tablespoon olive oil, ½ tablespoon fresh thyme leaves, the remaining ½ cup sliced almonds, and a pinch of salt. Toss to coat.
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Step 4.
Arrange three ¾-inch-thick slices of brioche on a baking sheet. Brush each slice generously with the cooled orange syrup until very moist. Spread about 2 heaping tablespoons of the almond paste evenly over each slice. Top with the almond-thyme mixture, distributing it evenly.
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Step 5.
Bake until the toasts are caramelized on the edges and the almonds are golden brown, 20 to 25 minutes. Serve with sliced citrus and additional orange syrup if desired.
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