Triangles of brioche puff and turn golden in their custard, crisp at the edges, their layers streaked with marmalade. Maison Perrotte’s Bigarade Orange Jam, made from bitter oranges grown in the Var, brings its vivid balance of bitterness and sweetness.
Serves 6 · 20 min + 40 min baking
- Butter 8 slices of day-old brioche or white bread, spread them with 6 tbsp of the bigarade orange jam and cut them into triangles.
- Arrange the triangles, overlapping, in a buttered baking dish.
- Whisk 3 eggs with 2 cups (480 ml) milk, 1/2 cup (120 ml) heavy cream and 1/4 cup (50 g) sugar, pour over the bread and let soak for 10 minutes.
- Bake at 350°F (180°C) for about 40 minutes, until puffed, golden and just set in the center.
- Serve warm.
The star of this recipe: Bigarade Orange Jam, by Maison Perrotte.
