Turn your leftover brioche into a decadent brunch!
In December we love to have a Boxemännchen in Luxembourg. These little man-shaped brioches are usually eaten for breakfast, plain or with a bit of jam (some people even dip them into coffee). The problem is they don’t keep for long, so if you end up with a leftover Boxemännchen, the next day it’s stale.
So then my French Toast is the perfect solution. Dipped in a cinnamon egg mix, the Boxemännchen is pan-fried and caramelized with a bit more cinnamon sugar. Served with Grand-Marnier-soaked clementines, this is the ultimate December brunch dish! So good, I’d buy a Boxemännchen just to make it!