Brioche Toast made with OREO Base Cake
Brioche slices dipped in vanilla syrup, then covered with an Oreo cream spread and baked until golden brown.
- 2 oz.unsalted butter
- 2¼ oz.powdered sugar, divided
- 2 oz.OREO Base Cake
- ½ oz.Dutch-processed cocoa powder
- ½ oz.cake flour
- 8¼ oz.water
- 4 oz.granulated sugar
- ½ oz.vanilla extract
- 12 oz.briochebread, sliced into 6 (3/4-inch-thick) pieces
Nutrition per serving
Beat butter and 2 oz. powdered sugar with electric mixer fitted with paddle attachment until light and fluffy, scraping side of bowl occasionally. Beat in egg until well blended. Add sifted dry ingredients all at once, mixing until combined. Set aside.
Bring water and granulated sugar to boil in heavy saucepan on medium heat, stirring frequently. Remove from heat; cool slightly. Stir in vanilla. Pour into a wide shallow bowl.
Dip each bread slice into Vanilla Syrup; drain slightly. Place onto parchment paper-lined sheet pan. Spread 1 oz. OREO Spread evenly onto each slice. Dust evenly with remaining 0.25 oz. powdered sugar.
Bake in 350°F standard oven 10 to 12 min. or until tops are golden brown at edge and have slight cracks in them. Cool 5 min. before serving.