1. In a pan, combine the sugar, almonds, and lemon juice drops. Cook over medium heat, stirring constantly until the almonds caramelize. Transfer to a heat-resistant open dish and set aside to cool.

 2. For the sauce, place the raspberries, sugar, kaffir lime juice, and brandy (optional) in a small saucepan. Cook over medium heat until the raspberries break down and form a sauce, about 6-8 minutes.

3. In a bowl, crack the eggs and add cinnamon, nutmeg, brown sugar, and milk. Whisk well until the sugar dissolves.

4. Heat a non-stick pan over medium-high heat. Add the butter. Dip the brioche buns in the egg mixture, making sure to coat all sides. Once the pan is hot, place the brioche buns in the pan and cook for about 2 minutes on each side until golden brown.

5. Remove from the pan and serve with the raspberry sauce, Nick’s Peanut Butter Chocolate Ice Cream, and the caramelized almonds.

Kali Orexi!

*This product is not available at foodhaus stores