| Ingredients | Quantity |
| Thick brioche sliceSugar | 6pcs1tbsp+1tsp |
| Ground Cinnamon | 1/4th tsp |
| Flour | 2tsp |
| Egg | 2pc |
| Milk | 1/4th cup |
| Cream | 1/4th cup |
| Vanilla | 1tsp |
Method
- Heat Milk and cream, as you see bubbles from the sides switch off the fire.
- In a separate bowl, add in sugar, cinnamom, flour, egg and vanilla and pour the above hot liquid on to it.
- Mix well and strain.
- In a deep plate place a brioche slice onto it and pour the mixture.
- Let the brioche soak well but not make it soggy.
- Heat up the pan, brush the pan with butter and place the soaked brioche on to it .
- Keep the flame low so that the brioche is cooked and doesn’t burn.
- Ones brown sprinkle caster sugar on one side of brioche and using a blow torch burn the sugar to caramelize.
- Serve hot with berries and cream anglaise.
Vrushali Jadhav
Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.
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