French Toast inspired by Hélène Darroze
Serves 1
Directions
- 1In a medium saucepan, combine the milk, cream and vanilla.
- 2Heat on medium-low until a lightly simmering.
- 3Take off heat and set aside to cool slightly.
- 4While your mixture is heating up, in a mixing bowl, whisk your egg yolks and sugar until light in color.
- 5Add 1/4 of the milk into your egg mixture while whisking continuously, add the remaining milk mixture and mix.
- 6Strain the mixture back into the saucepan and bring to a simmer.
- 7Take off heat and cool.
- 8Transfer to a baking dish big enough to soak your loaf.
- 9Slice your loaf into thick pieces, soak each side in the batter for 2 minutes.
- 10While your bread is soaking, add your butter and vegetable oil into a pan.
- 11Once the butter melts, place your slice of soaked bread in the pan.
- 12Cook on medium heat for 3-4 minutes.
- 13Once the French toast is cooked, transfer to a cooling rack.
- 14Cool for about 2 minutes, then add your granulated sugar on one side of the French toast.
- 15Place your French toast, sugar side down, back into your pan and cook until the sugar fully caramelizes.
- 16Take off heat.
- 17Cool for a minute.
- 18Serve with your favorite toppings.
Ingredients
- 2 cups whole milk
- 1.25 cup heavy cream
- 2 egg yolks
- 0.25 cup sugar
- 2 Tbsp vanilla paste
- Unsalted butter
- 1 Tsp vegetable oil
- Thick slices of Brioche bread or Challah Bread
- Granulated sugar
- Pastry cream
- berries
Equipment
medium saucepanmixing bowlbaking dishpancooling rack
Tips
- The key is to only flip your French toast once.
- Make sure the side facing down is cooked before you flip the bread.
- Cool caramelized French toast for a minute to harden the sugar.
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