1 Brioche Bread dough cooked in a 6" cake pan, cooled and sliced in 3 or 4 layers
1 lb Cream cheese, room temperature
4 oz Butter, softened
1 dozen Eggs whipped (in a shallow dish that will fit a 6" circle)
6 oz Sliced Almonds, toasted
Fresh berries sprinkled with sugar
Vermont Maple Syrup
Dip each layer of brioche in egg mixture. Cook over medium heat in oil, as you would a slice of french toast. Flip when golden brown. Set aside on plate to cool.
Preheat oven to 350 degrees. Whip butter and cream cheese together on high speed until light and fluffy. Gently spread a cream layer on each layer of golden brioche. On an oven proof dish, stack the layers on top of each other to create a torte.
Top with almonds. Bake at 350 degrees for about 10 minutes to warm through.
Using a serrated knife, slice into wedges. Serve with fresh berries, lemon curd, whipped cream, and of course, a drizzle of Vermont maple syrup
If you need recipes for brioche or lemon curd, visit our online recipe files at .rabbithillinn/dining/featured-recipe