FRENCH BRIOCHE
AT MOUNT GAY® RUM,
& PINEAPPLE IN 2 WAYS

Slice the brioche: remove the crust and cut into thick slices
of the same size.
Allow to dry for 1 hour to 1 hour 30 at room temperature.
Make an eggnog: mix milk, egg and Mount Gay® rum.
Dip the brioche slices in the eggnog.
Detail the pineapple in 2 ways:
• Brunoise mixed with Mount Gay rum®
• In slices roasted in a pan, with sugar and butter: heat a
pan with butter and sugar and caramelize the pineapple
slices, then the pieces of soaked brioche. Flambé with
Mount Gay® rum.
Dressing: Arrange the roasted pineapple slices, then the
roasted brioche. Finish with the pineapple brunoise.