Brioche Breakfast Butter Board
Made on a 12x24-inch board.A new butter board trend--this Brioche Breakfast Butter Board-- is made with St. Pierre's waffles, bread (toast) slices, and two sweet (maple and flake salt) and savory (pancetta and chives) flavored butter recipes.
Ingredients
Brioche products:
- 6 brioche waffles with butter, toasted
- 6 brioche bread slices, toasted
Sweet Maple Butter:
- 4 oz butter, softened and divided
- Flake salt to season
- ¼ c maple syrup to drizzle
Savory Pancetta Butter:
- 4 oz salter butter, softened
- 2 oz pancetta, or chopped bacon
- 2 Tbsp minced chives
Board ingredients:
- 6 soft boiled eggs
- ⅓ c pumpkin butter
- Moondrop grapes
- 3-4 cuties, peeled with celery stem (cutie pumpkins)
- ½ c mini chocolate chips
- 4 large sheets prosciutto
- 1 apple, sliced
Instructions
- On one plate, spread half of the butter into a circle, with plenty of divots for syrup. Repeat for the remaining 4 oz of butter (on a separate plate). Drizzle one plate with maple syrup and sprinkle with salt. On the other plate, sprinkle pancetta and chives. Keep at room temperature.
- Before heating the toast and waffles, assemble the board with the ingredients, leaving space for the brioche.
- TIPS: Mass-toast the breads to keep them warm for serving.
- To toast the bread slices, spread with plain, softened butter or brush with olive oil.
- Heat broiler to low.
- Begin by toasting the waffles (two racks under the broiler, not directly underneath) on half of a large sheet tray for 1-2 minutes, then line the bread slices on the other side of the tray. Broil for 2-5 minutes (this really depends on the broiler, so keep an eye on them to prevent burning! Because of the higher sugar content, the breads can darken fairly quickly and burn).
- Toast until golden and crisp, cut the bread in half, and add to the board immediately.
- Alternatively, you can use a toaster, of course. Just add the toasted pieces to a sheet tray and keep warm in the oven until ready to serve.