Honey Butter Toast With Rosewater Cream

On a cutting board, trim the crust off the brioche slices (2 slices) then set aside.

In a small bowl, combine butter (½ cup), brown sugar (¼ cup), honey (2 Tbsp) and salt (1 pinch) until smooth.

With a small butter knife, spread all sides of each brioche slice with the honey butter spread. Place on a parchment-lined baking tray and place in the oven for 10 minutes.

Remove from the oven and flip each slice. Place in the oven for an additional 8-10 minutes until golden. Remove and set aside to cool slightly.

Meanwhile, make the rosewater whipped cream. In a small bowl, with a hand blender whisk together heavy cream (½ cup), icing sugar (2 Tbsp) and rosewater (1 tsp) until stiff peaks have formed.

Serve honey butter toast with whipped cream and maple syrup to taste.