French Toast

The last couple of days I’ve been feeling a little under the weather so french toast is the perfect pick me up dish. Today, I went with the caloric loaded creme anglaise version because they are simply delectable!french toast brioche


3/4 cup heavy cream, divided

1 vanilla bean (split lengthwise)

2 tablespoons sugar

4 egg yolks

1 loaf brioche bread, sliced 1/2 inch


Place 1/2 cup of the cream in a small saucepan over low heat. Split the vanilla bean in half, scrape the seeds into the cream, then add the bean. Bring just to a simmer, remove from heat and allow to infuse for ~ 30 minutes.FTcreamIn a medium bowl, whisk the yolks and sugar. Begin to temper the eggs by slowly pouring the warm cream into the bowl. Constantly whisk until incorporated. Pour the mixture back into the saucepan and return the pan to low heat. FTeggsFTtemperStir constantly to prevent curdling until the crème anglaise has thickened. Strain the mixture into bowl and whisk in the remaining 1/4 cup of cold cream. Allow the crème anglaise to cool before using.FTcaFTca2french toast assemblyYou can make the french toast on a griddle or pan. Add clarified butter to the surface to prevent sticking. Dip the bread into the crème anglaise to coat on both sides (only do 1 slice at a time). Remove the excess batter than cook for ~2 minutes a side. french toast

February 5, 2016

Brandon

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