Breakfasts

Brioche with Glazed Pineapple

This is equally delicious served either for brunch on Christmas Day, or for dessert any time of the year!

Serves 6.
Prep Time: 25 minutes.
Cooking Time: 25 minutes.

Ingredients

• 1 Bethonga Gold pineapple
• 50g sugar
• 90g butter
• 2 eggs, lightly beaten
• 200ml cream
• 2 tbs brandy
• 1/4 tsp nutmeg
• 6 x 1 1/2cm thick slices of brioche, halved
• Cream or ice cream, to serve

Cooking Instructions

• Peel and cut Bethonga Gold pineapple into 1cm thick slices, remove core, slice in half.
• Put sugar, 50g butter and pineapple into large heavy-based frying pan over low heat.
• Slowly melt butter and sugar. Once melted, increase heat to medium.
• Cook for about 15 minutes until pineapple looks caramelized and golden.
• Meanwhile, combine eggs, cream, brandy and nutmeg in shallow dish. Dip slices of brioche in on both sides.
• Melt a little of remaining butter. Fry brioche in batches until golden on both sides, wiping out pan and adding extra butter as necessary.
• To serve, top two slices of brioche with caramelised pineapple and serve with cream or ice cream.