Michelin French Toast
Serves 2
Directions
- 1Combine milk, cream, and vanilla pod in a saucepan and bring to a boil.
- 2Beat egg yolks and sugar in a bowl until pale and frothy.
- 3Slowly trickle the warm milk mixture into the egg mixture while whisking to temper.
- 4Return the mixture to the saucepan and heat gently while stirring until thickened to coat the back of a spoon.
- 5Trim the ends of the brioche slices, leaving the crusts on.
- 6Soak the bread in the custard mixture for 2 minutes per side.
- 7Heat butter and a splash of vegetable oil in a pan over low heat.
- 8Fry the soaked bread in the pan, cooking for approximately 4 minutes total, flipping once.
- 9Remove the toast from the pan and let it rest.
- 10Sprinkle golden caster sugar over the top of the toast and toast in the pan until caramelized.
Ingredients
- 2 slices brioche
- 500 g whole milk
- 250 g double cream
- 1 whole vanilla pod, cut in half lengthways (optional)
- 2 whole egg yolk
- 55 g sugar
- knob unsalted butter
- splash vegetable oil
- to coat golden caster sugar
- to serve mascarpone (optional)
- to taste icing sugar (optional)
- to taste salt (optional)
- splash hennessy (optional)
Equipment
saucepanbowlwhiskknifewooden spoontraypan
Tips
- If using a white loaf, increase soaking time to 2.5–3 minutes per side.
- If using sourdough, increase soaking time to 4 minutes per side.
- Keep crusts on for structural integrity.
- Stagger soaking times to avoid having one piece become too soggy while waiting for the pan.
- Use a combination of butter and vegetable oil to prevent the butter solids from burning.
- Serve with an optional mix of mascarpone, icing sugar, salt, and a splash of Hennessy.
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