Mimosa Frangipane Brioche Toast

 

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Category: Breakfast

Notes After Making

Add

Ingredients

Frangipane

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup almond flour
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Pinch of salt

Mimosa Syrup

  • ½ cup orange juice
  • 2 tablespoons sugar
  • ¼ cup champagne or sparkling wine
  • Zest of 1 orange

Optional Non-Alcoholic Swap

  • Replace the champagne with an additional ¼ cup orange juice (for a total of ¾ cup orange juice)
  • Add 1–2 teaspoons lemon juice, if desired, for brightness

Assembly

  • 1 loaf brioche, cut into thick slices
  • ½–¾ cup orange marmalade
  • Powdered sugar, for finishing
  • Sliced almonds, optional

Instructions

Make the Frangipane

  1. Beat the butter and sugar together until pale and fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the almond flour, all-purpose flour, vanilla extract, almond extract, and salt until smooth.

Make the Syrup

  1. In a small saucepan, heat the orange juice and sugar until the sugar dissolves.
  2. Remove from heat and stir in the champagne and orange zest.
  3. If using the non-alcoholic option, stir in the additional orange juice and lemon juice, if desired.

Prepare the Brioche

  1. Lightly toast or dry out the brioche slices so they absorb the syrup without becoming soggy.

Assemble

  1. Arrange the brioche slices on a baking sheet.
  2. Spoon or brush the syrup over each slice.
  3. Spread with orange marmalade.
  4. Top with a generous layer of frangipane.

Bake

  1. Bake at 375°F (190°C) for 15–20 minutes, until the frangipane is golden and set.

Finish

  1. Dust with powdered sugar.
  2. Sprinkle with sliced almonds, if using.
  3. Serve warm.

Jessica’s Notes

Best Served With

  • Fresh berries
  • Crispy bacon or breakfast sausage
  • Vanilla yogurt
  • Whipped cream

Prep Ahead

  • Prepare the frangipane up to 2 days ahead and refrigerate.
  • Make the syrup up to 3 days in advance.
  • Slice the brioche the night before and allow it to dry slightly.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F degrees until internal temperature reaches 150°F - 165°F.

Freezer-Friendly

Freeze baked slices for up to 2 months. Thaw overnight in the refrigerator and warm in a 325°F oven before serving.

Variations

  • Use apricot preserves instead of orange marmalade.
  • Substitute challah bread for brioche.
  • Add a sprinkle of cinnamon to the frangipane.
  • Drizzle with honey or maple syrup for extra sweetness.

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