melting the butter in it. Depending on the size of the pan and the
size of the brioche sticks, you can cook them all at once or in
batches. Distribute the butter accordingly.
Soak each piece of brioche in the custard for 1 full second
(that’s a “one Mississippi” kind of second) and then add to the
hot pan. Fry on all sides until deep golden brown (2 to 3 minutes
per side).
When the brioche is cooked, pat it dry with paper towels and
place it on a serving plate. Spoon rum syrup onto each piece; use
enough to soak the bread.
To finish, spoon a small dollop of crème fraîche onto each piece
of toasted brioche. Sprinkle the golden raisins on top and garnish
with the peeled grapes and the lemon mint, if using. You’ve got to
serve this dish hot.
* Don’t ask me how to peel them! I’m still trying to figure that
out. I suspect you use your fingers or a small paring knife. If
flustered, you can just leave them whole or cut them in half.