Presented by: Chef Matt Stickle of Bite at the Hotel Murano, Tacoma

serves 4

Ingredients

• 1 loaf day-old cinnamon swirl brioche
• 1 cup crème fraiche
• 1 bunch fresh mint
• Gingerbread Custard (recipe follows)
• 1 cup Orange Butter (recipe follows)
• powdered sugar for dusting

Gingerbread Custard

• 9 whole eggs
• 1 cup half-and-half
• 1/2 cup molasses
• 1 tablespoon brown sugar
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon vanilla extract

Orange Butter

• 1 pound Plugra butter (at room temp)
• 1 orange

A day ahead, roll several mint leaves and cut thinly to chiffonade. Mix crème fraiche with mint leaves and refrigerate overnight to blend flavors.

Prepare Orange Butter.

Place Plugra in a mixer bowl. Grate zest from orange and add, then add the juice. Mix until blended and keep refrigerated.

Prepare Gingerbread Custard.

Put all custard ingredients in a bowl and whisk to blend. Keep refrigerated until ready to use.

Cut three 1-inch slices of cinnamon brioche per serving. Soak both sides of each slice in Gingerbread Custard. Place the prepared brioche slices on a hot greased griddle. When browned, turn over to brown the other side.

Place brioche slices shingled on a plate. Garnish with a spoonful of orange butter and a dollop of minted crème fraiche. Sprinkle with powdered sugar, and garnish with a mint sprig. Serve with warm maple syrup and grapefruit brulee. (Sprinkle a grapefruit half with sugar in the raw and torch or brown under the broiler.)

Note: You may use day-old croissants or cinnamon rolls in place of the brioche.