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Quick & Easy Brioche & Fruit Dessert Recipe


During a recent trip to the beautiful home of Sylvie and Claire in Toulouse, France to drop off my Granddaughter, Bella, for a summer language exchange program, I was treated to several meals prepared by Sylvie (a doctor who insisted she isn’t a good cook, but quickly proved otherwise). Lunch and dinner ended with cheese and fruit along with ice cream or yogurt; one night, a simple dessert consisting of slices of sugar-coated brioche (a specialty of Toulouse) drizzled with Sylvie’s fantastic homemade blackberry freezer jam accompanied the cheese. It was so delicious, that upon returning home, I immediately put the ingredients for brioche in the bread machine and while they were mixing, ran to the store to pick up fresh fruit to make homemade freezer jam.
””
Although traditional brioche is very labor-intensive, I developed the following brioche recipe which is mixed and risen in the automatic bread machine and eliminates the sit overnight in the fridge and the time-consuming kneading. This loaf is coated liberally with sugar, but it can be eliminated for plain brioche. While your brioche is mixing, make homemade freezer jam with your favorite fresh fruit; the recipe varies according to the brand and type of pectin used, so I haven’t posted a recipe for the freezer jam here.

It will surprise you how delicious this simple dessert can be. Although we simply drizzled the jam over our slices of brioche in Toulouse, the following Quick Brioche & Fruit Dessert is a bit fancier; the inspiration came from that surprisingly simple dessert. Your guests won’t have a clue that they are simply eating bread and jam!
””













Toulouse Style Sugared Brioche


20 Slices

4 eggs
1/2 cup warm water
3 1/2 tablespoons powdered milk
3 1/2 cups flour
3/4 cup plus 2 tablespoons butter
1 teaspoon salt
2 tablespoons yeast
1 egg yolk, beaten
Granulated sugar
  1. Place all ingredients except egg yolk in the automatic bread machine in the order listed.

  2. Turn the machine to the dough setting and turn on.

  3. Check during the first few minutes to make sure the ingredients are mixing properly and that the mixture forms a soft ball.

  4. When the cycle is finished, turn the dough onto a floured surface, preferably a pastry cloth.

  5. Divide the dough into two pieces; form each into a ball and place on a parchment-lined baking sheet.

  6. Cover loosely and let rise until doubled in bulk.

  7. Brush the loaves with the beaten egg and sprinkle with a liberal amount of granulated sugar.

  8. Bake in a preheated 400° oven for 20-25 minutes or until golden brown.

  9. Cool on a rack.

Amount Per Serving
Calories 163 Calories from Fat 75
Percent Total Calories From: Fat 46% Protein 10% Carb. 43%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 72 mg
Sodium 207 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 7% Vitamin C 0% Calcium 0% Iron 3%

Quick Brioche & Fruit Dessert


4 Servings


8 slices brioche, (about 4" x 3" or thereabouts) and 1/2" thick
1/4 cup creme de cassis, or blackberry flavored coffee syrup
1/2 to 3/4 cup blackberry freezer jam

4 scoops vanilla ice cream

Fresh mint, for garnish
  1. Cut the brioche slices into 1" squares.

  2. Place the squares in a bowl and sprinkle with the liqueur or coffee syrup.

  3. Place a layer of the bread squares in each of four parfait or sundae glasses.

  4. Drizzle with jam; repeat two more times, or until the bread and jam are used up, ending with jam on top.

  5. Add a scoop of ice cream and a mint sprig for garnish; serve immediately.

Amount Per Serving
Calories 233 Calories from Fat 72
Percent Total Calories From: Fat 31% Protein 4% Carb. 65%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 31 mg
Sodium 45 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Vitamin A 6% Vitamin C 2% Calcium 0% Iron 3%



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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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