1 recipe Crème Brûlée Base
8 slices brioche, 3/4-inch thick
1 cup orange marmalade
1/4 cup Cointreau
1/2 cup raw turbinado sugar
1-2 tablespoons butter
1 banana (optional for garnish)
Place the slices of brioche in a shallow container large enough to fit the slices of bread in a single layer. Pour the crème brûlée base over the bread and allow it to soak for 5 to 10 minutes or until half of the liquid is absorbed. Gently flip the slices of brioche and let soak until most of the liquid has been completely absorbed, 5 to 10 more minutes.
In a small bowl, mix marmalade and Cointreau together.
Heat a griddle over medium high heat and add 1 to 2 tablespoons of butter.
Gently place 4 slices of the brioche on the griddle and let brown for 3 to 4 minutes, or until bottom is dark golden brown. Flip the slices and brown slowly on the other side for another 3 to 4 more minutes, until the slices are golden brown. Place the slices on a drying rack. The slices should be cooked through by the time they are brown – insert a cake tester, and when it comes out warm to the touch the slices are done. Transfer the slices to a rack and repeat the process again with the remaining four slices.
Brush the tops of the toast with the orange marmalade mixture to lightly coat the slices then sprinkle the toasts evenly with turbinado sugar.
Slice banana and place pieces on rack. Sprinkle with turbinado sugar.
Use a torch to melt and caramelize the turbinado sugar on the toast and the banana slices (if you’re using for a garnish).
Flip the slices and brush the other sides with marmalade and sprinkle evenly with turbinado sugar. Caramelize this side as well.