Prune-Armagnac Ice Cream with Warm Brioche Pain Perdu and Maple Syrup

Components

• 1 Pullman Brioche Loaf (see Note)
• 150 g / 5.29 oz clari

Assembly

1. Freeze the brioche loaf, about 2 hours. Trim off the crusts and cut the brioche into 4-cm / 1.5-in cubes.
2. Place a small nonstick pan over medium-high heat with enough clarified butter to form an even film at the base of the pan (about 15 g /