Ingredients
- 1 brioche loaf, cut into 4 by 1½-inch / 10 by 4cm spears
- ¼ cup / 55g salted butter, melted
- 1 medium round sourdough loaf, quartered and cut into 3-inch- / 7.5cm thick slices
Instructions
- Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Gently brush the tops of the brioche spears with melted butter and place on the prepared pan.
- Toast the spears until golden and crispy, 7 to 10 minutes.