Step 7: Fry brioche and caramelize
Fry the brioche soldiers in butter. The original recipe calls for clarified butter, but we decided it would look more toasty if it was more browned. Once you've done all sides, set aside on a kitchen towel. Then clean the frypan, turn up the heat, and put a layer of caster sugar in the pan. Melt it, then coat the soldiers in the caramelized sugar. Set aside on a silicone tray, wash the frypan, and do another batch. We did about 8-10 at a time.