French Toast inspired by Hélène Darroze

Step by step

Method

1. 01

   Combine the milk, heavy cream, and vanilla paste in a medium saucepan. Heat over medium-low until lightly simmering, then remove from the heat and let cool slightly.

2. 02

   While the milk mixture heats, whisk the egg yolks and sugar in a mixing bowl until light in colour.

3. 03

   Whisk one-quarter of the warm milk mixture into the egg mixture, then whisk in the remaining milk mixture.

4. 04

   Strain the custard back into the saucepan and bring it to a simmer. Remove from the heat, cool, and transfer to a baking dish large enough for the bread.

5. 05

   Slice the brioche or challah thickly. Soak each side in the custard for 2 minutes.

6. 06

   Melt butter with the vegetable oil in a pan. Add a soaked bread slice once the butter has melted.

7. 07

   Cook over medium heat for 3–4 minutes per side, flipping only once after the first side is fully cooked.

8. 08

   Transfer the cooked French toast to a cooling rack for about 2 minutes. Sprinkle one side with granulated sugar, return it sugar-side down to the pan, and cook until caramelized. Remove from the heat and let the caramel set for 1 minute.

9. 09

   Serve with pastry cream, berries, or your preferred toppings.

Originally shared on Instagram.