Grilled Brioche Desserts
- Blueberry and Vanilla Mascarpone Topping:
- 4 brioche rolls
- 2 t melted butter
- 1/2 c mascarpone
- 1 T sugar
- 1/2 t vanilla extract
- 2 c blueberries
- Chocolate and Cherry Topping:
- 1 oz chopped chocolate
- 1/2 lb pitted, halved cherries
- Coffee Ice Cream and Toffee Crunch:
- 8 T coffee ice cream
- 8 T chopped toffee pieces such as Heath
Slice brioche rolls in half lengthwise, then brush each cut side with 1/2 t melted butter. Grill cut side down over med-high heat until lightly toasted, about 30 sec per side. Then flip and continue with the topping of your choice.
Blueberry and Vanilla Mascarpone Topping:
Mix mascapone with sugar and vanilla. Transfer grilled brioche to plates, add a dollop of mascarpone mixture, then top with blueberries.
Chocolate and Cherry Topping:
Divide chopped chocolate among grilled brioche. Cover grill and let chocolate melt, about 1 min. Transfer to plates and top with 1/2 cherries divided among brioche.
Coffee Ice Cream and Toffee Crunch:
Transfer grilled brioche to plates, spoon 1 T slightly softened coffee ice cream on each, then top with 2 T toffee pieces.