Mimosa Brioche Toast with Frangipane & Champagne Glaze
by
Carla Hall
Inspired by classic Mother’s Day breakfasts, Carla Hall elevates traditional French toast into a baked, brunch-worthy centerpiece. This Mimosa Brioche Toast layers citrus syrup, apricot jam, and almond frangipane for a dish that’s both nostalgic and celebratory.
Prep Time:
20 minutes
Cook Time
18–20 minutes
Serves:
6 Servings
Level:
Intermediate
Ingredients
Orange Mimosa Syrup
2 tbsp fresh orange juice
1 tbsp sugar
1 tbsp champagne or prosecco
Toast Base
½ brioche loaf (6 slices, ~¾ inch thick)
Frangipane
3 tbsp unsalted butter (room temp)
3 tbsp + 1 tsp sugar
1 egg
½ tsp vanilla extract
¼ tsp almond extract
½ tbsp Grand Marnier or Cointreau
1½ tsp orange zest
¾ cup almond flour
Pinch kosher salt
Assembly
⅜ cup apricot jam
¼ cup sliced almonds
Powdered sugar (for dusting)
Champagne Glaze
½ cup powdered sugar
1–2 tbsp champagne or prosecco
½ tsp orange zest
Instructions
Step 1:Make the mimosa syrup by simmering orange juice, sugar, and champagne for ~2 minutes until slightly thickened. Let cool.
Step 2:Preheat oven to 375°F. Arrange brioche slices on a sheet pan and let sit for 30 minutes to slightly dry.
Step 3:Brush each slice with the mimosa syrup.
Step 4:Spread about 2 tablespoons of apricot jam on each slice.
Step 5:Make the frangipane: beat butter and sugar until fluffy. Add egg, extracts, liqueur, and zest. Mix, then fold in almond flour and salt until smooth.
Step 6:Spread frangipane evenly over each toast slice.
Step 7:Sprinkle sliced almonds on top.
Step 8:Bake for 18–20 minutes until golden and puffed.
Step 9:Whisk together glaze ingredients until smooth.
Step 10:Drizzle glaze over warm toast and dust with powdered sugar.
Serving & Finishing Touches
Serve warm.