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Brioche Toasts with Cranberry Jam and Nutella

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One of America's new breed of mobile food sports, Skillet Street Food serves breakfasts and lunches out of a 1962 Airstream trailer that parks in various places around Seattle. Cofounder Josh Henderson created this dish when he was passing through what he calls "Skillet's Nutella phase," which also included Nutella beignets, doughnuts stuffed with the hazelnut-chocolate spread. The quick, tart jam on these brioche toasts would also be delicious on savory dishes like roast pork or turkey.

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  1. 1 cup granulated sugar
  2. 3/4 cup filtered apple juice
  3. 1/2 pound fresh or frozen cranberries
  4. 1 tablespoon finely grated lemon zest
  5. 2 teaspoons cinnamon
  6. 4 slices of brioche or challah, cut 1/2-inch thick
  7. 3 tablespoons unsalted butter, softened
  8. 4 rounded tablespoons Nutella
  9. Confectioners' sugar, for dusting
  1. In a medium saucepan, combine the granulated sugar and apple juice and bring to a boil over moderately high heat, stirring to dissolve the sugar. Add the cranberries, lemon zest and cinnamon and boil over moderately high heat, stirring occasionally, until the cranberries burst, about 7 minutes.
  2. Carefully press the hot jam through a coarse strainer into a medium bowl. Let cool completely.
  3. Toast and butter the brioche slices. Spread with Nutella and top with the cranberry jam. Dust with confectioners' sugar and serve.
Make Ahead The cranberry jam can be refrigerated for up to 1 month


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