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Preheat oven to 350F.
Tear the buns or rolls into 2-inch pieces and place into a 7-inch skillet or oven-proof dish. If the brioche isn’t stale you can’t toast it in a 250F oven on a sheet tray for 20-25 minutes to dry it out.
In a 2-cup liquid measuring cup add the eggs, buttermilk, brown sugar, maple, vanilla, almond and salt. Whisk together then pour over the brioche and let sit for 5 minutes. Add in 3/4’s of the chopped chocolate and toss to combine the sprinkle the top with the remaining pieces and a large pinch of flaked sea salt.
Bake for 20-25 minutes or until puffed, golden brown on top and set in the middle.
Remove and let cool slightly before serving. Top with vanilla ice cream or whipped cream if desired.
Recipe Courtesy of Megan Mitchell