Cinnamon Brioche with Peach and Mascarpone

The recipe for these sweet toasted buns with a soft, creamy topping can be found in the brand-new cookbook Toast & Toast. Spreading the brioche slices with cinnamon butter gives your buns the perfect crunch.

A super-simple but effective dessert: warm, rich, creamy and refreshingly sweet. And ready in no time.

Method

Preheat the oven to 180 degrees and line a baking tray with baking paper. Place the peach halves on the baking tray, drizzle them with the maple syrup or honey and place a little thyme on each half. Roast them in the oven for 20 minutes, or until the peaches are soft and tender. Set them aside for a moment.

Meanwhile, mix the mascarpone with the icing sugar and vanilla in a bowl, stirring well. In another small bowl, mix the butter with the cinnamon.

Meanwhile, preheat the (top) grill to the medium setting. Place the brioche slices on a baking tray and grill them for 1 to 3 minutes, until lightly golden brown. Keep an eye on them: brioche burns quickly. Remove the baking tray from under the grill, turn the brioche slices over and brush the untoasted sides with the cinnamon butter. Place them back under the grill and grill for another 1 to 3 minutes, until the butter has melted and the brioche slices are golden brown.

Remove them from under the grill, turn them over and spread the mascarpone mixture over the other side. Garnish them with the roasted peach halves.

Toast & Toast
Fern Green
Good Cook Publishing