The French Toast Recipe by François Perret
Known in French as "pain perdu," this delicious dish is perfect for breakfast or brunch.
Ingredients
- 4 thick slices brioche
- 140 g (1/2 cup) whole milk
- 1 vanilla pod or 1 teaspoon vanilla extract
- 5 egg yolks
- 55 g (1/4 cup) brown sugar
- 400 g (1 2/3 cups) single cream 33% fat
- 10 g (2 teaspoons) french butter
- 1 (or about 1 ounce) piece of chocolate
Instructions
- Bring the milk and vanilla to a simmer in a saucepan. Cover and let it infuse for 10 to 15 minutes.
- In a separate bowl, whisk the egg yolks and brown sugar together. Then, slowly pour the infused milk over the egg mixture, stirring constantly. Next, add the single cream and mix again until fully combined.
- Lay the brioche slices in a single layer in a shallow dish. Pour the prepared mixture over the brioche, ensuring they are evenly coated. Cover and allow the brioche to soak in the fridge for 1 hour.
- Heat one tablespoon of brown sugar in a non-stick frying pan over medium heat to make a caramel. Carefully lift the soaked brioche slices out of the dish and add them to the frying pan. Add a small amount of butter to prevent the brioche from sticking. Fry the slices for several minutes on each side until golden and crisp.
- Place the fried brioche slices directly on a serving plate and grate chocolate on top.