Classic French Toast (Pain Perdu) with Salted Caramel
ID: 0d9e3c15...
A luxurious French toast made with thick-sliced brioche soaked in a rich vanilla egg custard, pan-fried to a perfect golden caramelization. It is served with a decadent homemade salted caramel sauce and a light, velvety vanilla mascarpone whipped cream.
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🍳 Cooking Flow
Thickly slice the brioche and whisk together the eggs, sugar, vanilla, milk, and cream to make the custard base. → Melt sugar over medium heat to a deep amber color, deglaze with cream, and whisk in butter and fleur de sel to make the salted caramel. → Whisk cold heavy cream, mascarpone, icing sugar, and vanilla until thick peaks form. → Soak the brioche slices in the custard, then pan-fry slowly in butter and oil until golden and cooked through. → Stack the French toast, top with a quenelle of whipped cream, and drizzle with the warm salted caramel.
Cooking Steps
Brief Cooking Order
Thickly slice the brioche and whisk together the eggs, sugar, vanilla, milk, and cream to make the custard base. → Melt sugar over medium heat to a deep amber color, deglaze with cream, and whisk in butter and fleur de sel to make the salted caramel. → Whisk cold heavy cream, mascarpone, icing sugar, and vanilla until thick peaks form. → Soak the brioche slices in the custard, then pan-fry slowly in butter and oil until golden and cooked through. → Stack the French toast, top with a quenelle of whipped cream, and drizzle with the warm salted caramel.
Introduction
A luxurious French toast made with thick-sliced brioche soaked in a rich vanilla egg custard, pan-fried to a perfect golden caramelization. It is served with a decadent homemade salted caramel sauce and a light, velvety vanilla mascarpone whipped cream.
Step 1
Cut the brioche into thick slices, about 1.5 to 2 inches thick. Discard the dry ends. If the bread is too fresh, let it dry out on a tray for a day.
Step 2
In a large mixing bowl, crack the eggs and add 1/4 cup of granulated sugar. Whisk together until slightly frothy.
Step 3
Split half of the vanilla bean, scrape the seeds out, and whisk them into the egg and sugar mixture.
Step 4
Pour in the whole milk and heavy cream, add a pinch of salt, and whisk until the custard base is completely smooth and homogeneous.
Step 5
To make the caramel, heat 1 cup of sugar in a clean pan over medium heat. Swirl the pan occasionally as the sugar melts and turns a deep amber color.
Ingredients List
Important Notes
Using stale or day-old bread is crucial; fresh bread absorbs too much moisture and will disintegrate during soaking.
Ensure the pan and spatula used for the caramel are completely clean to prevent the sugar from crystallizing.
Cook the French toast over medium-low heat ('low and slow') so the thick custard center cooks fully without burning the exterior.
Keep the heavy cream and mixing bowl very cold before whipping to ensure optimal volume and structure.
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