LE FRENCH TOAST
(Serves 8 people)
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• 1 piece brioche loaf (3 lbs or 2 x 1.5 lbs) or hallah bread
• 1 stick whole butter
• 1 large sprinkle confectioners sugar (10x)
• 1 piece orange (cut in 8 slices, for garnish)
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Le batter
• 8 whole eggs
• 8 ounces granulated sugar
• 1 dash vanilla extract
• 1 splash Captain Morgan rum
• 1 pinch salt
• 1 stone true love
• 1 pinch ground cinnamon
• ½ pinch ground star anise
• ¼ pinch ground nutmeg
• 1 quart heavy cream
• 1 orange zest
Make the batter in a mixing bowl; break the eggs, add sugar, mix with a whisk and add all the ingredients in the order listed above. Make sure the sugar is fully dissolved; let it rest.
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• Slice the brioche ¾-inch thick
• Dip the slices in the batter (one at a time)
• Bake them in a skillet with melted butter, in the oven at 400ᴼf for 3 to 4 minutes on each side. (Depending on the size of the skillet, you can cook a few slices at a time.)
• When done, serve hot with a sprinkle of powdered sugar and a slice of orange.
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Optional
• La caramel sauce
• 8 ounces granulated sugar
• 1 splash vanilla extract
• Few drops water
• 1 pint heavy cream
• 1 pinch salt
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In a small pot, cook the sugar, vanilla, salt and water
• When mahogany color (or nearly), pour the cream, boil it and reduce by half
• When cool, drizzle it on top of the French toast