Chef's Tip
When making crème anglaise, use the ribbon test to ensure it's properly thickened: dip a spoon in the sauce, then run your finger through it - the line should hold its shape. If it's too thin, it won't coat the French toast properly; if too thick, it can break. Cook it slowly and watch for the moment when it thickens but still pours easily.
Instructions
- First, prepare the crème anglaise: In a medium saucepan, heat heavy cream with half the vanilla bean seeds (or 1/2 tsp extract) over medium-low heat until steaming but not boiling.
- In a heatproof bowl, whisk egg yolks with 1/4 cup sugar until pale and thickened.
- Slowly stream hot cream into egg mixture while whisking constantly.
- Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened enough to coat the back of the spoon (170°F).
- Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface and refrigerate while preparing French toast.
- For the French toast batter: In a shallow dish, whisk together eggs, milk, remaining vanilla bean seeds (or 1/2 tsp extract), cinnamon, remaining 1/4 cup sugar, and salt.
- Place brioche slices in the batter, allowing each side to soak for 30 seconds to 1 minute, until saturated but not falling apart.
- Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat pan.
- Cook soaked brioche slices until golden brown and cooked through, about 3-4 minutes per side. Work in batches, adding more butter as needed.
- Transfer cooked French toast to a baking sheet. Sprinkle each slice lightly with a thin, even layer of granulated sugar.
- Caramelize the sugar using a kitchen torch until bubbling and golden brown, or place under a broiler for 1-2 minutes, watching very carefully to prevent burning.
- Arrange French toast on plates. Pour crème anglaise around the base of each serving.
- Top with fresh strawberries, dust with powdered sugar, and garnish with mint leaves.
Plating
Place two slices of caramelized French toast slightly overlapping in the center of a warmed plate. Pour a generous amount of the crème anglaise in a pool around the toast (not directly on top, to maintain the crisp caramelized surface). Arrange sliced strawberries artfully over one corner of the toast and a few around the plate. Dust the entire dish with a light shower of powdered sugar using a fine-mesh sieve. Add a small sprig of fresh mint for color contrast. For maximum visual impact, serve while the caramelized sugar is still warm and glossy.
Storage & Reheating
This dish is best enjoyed immediately after preparation. The crème anglaise can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Gently rewarm before serving or bring to room temperature. The caramelized French toast does not store well as the sugar topping will soften and the texture will deteriorate.
About This Recipe
This elevated French toast draws inspiration from two classic French desserts: crème brûlée with its caramelized sugar crust and île flottante (floating island) with its pool of crème anglaise. The technique of soaking thick brioche in a rich custard creates a French toast with a soft, pudding-like interior, while the torched sugar adds the distinctive crackle reminiscent of crème brûlée. The combination transforms a simple breakfast dish into a truly special occasion worthy of its name, 'The Frenchest Toast.'