Saffron and Lemon Baba au Rhum
Brioche, besides making a lovely breakfast toast, is sweet enough to work as an ingredient in dessert. Here a loaf of it replaces the traditional yeasted sponge cake for baba au rhum. The brioche should be stale so it can soak up the syrup flavored with lemon, rum, and saffron. The saffron, which adds an intriguing flavor, was often included in recipes for the dessert in the mid-1800s. For dramatic flair, the dessert is flambéed. Feel free to do this in front of an audience if you’re confident. Just be aware that because of the rum in the soaking syrup, the flames may take a little longer to extinguish than you’d expect, so make sure they are out before you serve your guests!