Michelin-Style French Toast at Home

Ingredients

• Brioche (Use thick slices about two fingers wide; trim the ends but leave the crusts on. Other bread may be used with adjusted soaking time.)
• Milk (Amount not stated; used to make the custard.)
• Cream (Amount not stated; used with the milk for the custard.)
• Vanilla pod (Optional; split, scrape the seeds into the milk, and add the pod as well.)
• Egg yolks (Amount not stated; whisk with sugar to make the sabayon base.)
• Sugar (Amount not stated; whisk into the egg yolks.)
• Butter (A knob for frying the toast.)
• Vegetable oil (A tiny splash for frying with the butter.)
• Mascarpone (Optional; serve with a small amount of icing sugar and a touch of salt.)
• Icing sugar (A small amount, for the optional mascarpone accompaniment.)
• Salt (A touch for the mascarpone, plus Maldon flaky salt to finish; quantities not stated.)
• Golden caster sugar (For coating the soaked bread before caramelizing; amount not stated.)
• Figs (Optional serving suggestion; amount not stated.)
• Hennessy (Optional; used in the flambéed serving accompaniment. Amount not stated.)

Steps

1. 1

   Put the milk and cream in a saucepan and bring them up to a boil. Reduce the heat to low; if using vanilla, split the pod, scrape the seeds into the pan, and add the pod. Warm gently without letting the mixture scorch.

2. 2

   Whisk the egg yolks and sugar lightly until pale and frothy. Remove the vanilla pod from the warm milk mixture, squeezing it against the side of the pan to release its flavor.

3. 3

   Slowly trickle the warm milk mixture into the yolks in stages, whisking as you go to temper them. Return the mixture to the saucepan, scraping in any custard remaining in the bowl.

4. 4

   Cook the custard gently, stirring and watching the bottom of the pan so it does not scorch or curdle. The transcript notes that the eggs begin to set above 80°C; stop when the custard has thickened slightly but remains loose rather than coating the back of a spoon.

5. 5

   Trim the ends from the brioche if needed and cut thick slices, leaving their crusts on to help them hold their shape. For brioche, plan to soak each slice for two minutes per side; the transcript suggests about 2½–3 minutes per side for white bread or four minutes per side for sourdough.

6. 6

   Pour the custard into a shallow tray. Lay a brioche slice in the custard, turn it delicately, and soak it for two minutes on each side, four minutes total. Avoid soaking multiple slices at once if that would leave them waiting too long before cooking.

7. 7

   While the bread soaks, heat a frying pan and add a knob of butter with a tiny splash of vegetable oil. Start over low heat, then increase the heat; the oil helps keep the butter from burning.

8. 8

   Lift the soaked slice from the custard and let excess drain off. Add it to the pan, and begin soaking the next slice as the first cooks. Add only a little extra custard over the bread if it needs to absorb more.

9. 9

   Cook the toast, moving it around the pan for an even crust and keeping an eye on the butter. Turn it as it colors; the transcript describes roughly 3½–4 minutes of cooking before the final side, but advises checking frequently because the color develops quickly. Use foaming butter to help color the surface evenly and delicately.

10. 10

    When evenly colored and cooked through, transfer the toast to a tray and let it rest. Repeat the soaking and frying process with the remaining slices, cleaning out the pan between batches as described.

11. 11

    For the optional accompaniment, combine the mascarpone with a small amount of icing sugar and a touch of salt. Do not whisk it vigorously, as it may split. Orange zest or a splash of booze may also be added, as suggested in the transcript.

12. 12

    To make the caramelized finish, coat the cooked toast on its broad surfaces with golden caster sugar and return it to the pan. Leave it undisturbed while the sugar melts and caramelizes around the edges.

13. 13

    Once the sugar has melted, move the toast around slightly to encourage even color across the pan-facing surface. Remove it just before the caramel gets too dark at the edges, then repeat with the remaining slices.

14. 14

    Finish with Maldon flaky salt. Serve on its own or with optional figs and a rocher of the prepared mascarpone. The transcript also describes flambéing Hennessy as an optional serving flourish.

Notes

The transcript refers to a recipe in the video description, but no measurements are included in the supplied description or transcript. Quantities therefore cannot be recovered. Optional variations mentioned: vanilla, mascarpone, orange zest, booze, and figs. Exact custard temperature endpoint and caramelization timing are not specified.

Nutrition per serving

• dessert
• breakfast
• vegetarian
• pan-fried
• French toast
• weekend