Ingredients
Cream
Caramel
Method
- Preheat oven to 180° C (160° C fan forced).
- In a small bowl, mix together butter, honey and brown sugar.
- Cut the crusts from the brioche and spread over the honey butter.
- Place onto a lined baking tray and bake for 8 minutes before flipping and baking for a further 8 minutes or until golden.
- To make the cream – whip together the thickened cream, vanilla and powdered sugar until stiff peaks form. Leave in the fridge until ready to serve.
- To make the caramel sauce – in the microwave melt together sugar, thickened cream and butter (melt in 30 second increments). Stir until sugar has fully dissolved. Leave aside to thicken slightly.
- Once the bread is golden and caramelised, remove from the oven and leave to cool slightly and harden. Top with the vanilla cream, caramel sauce and a pinch of flaky sea salt.
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