Chef's Tip
Allow the brioche slices to soak in the custard mixture for at least two minutes per side. This ensures the bread absorbs enough liquid to create that custardy interior while maintaining its structure. For the caramelized sugar topping, sprinkle sugar lightly and use a kitchen torch in a circular motion for even browning.
Instructions
- First, prepare the crème anglaise: In a medium saucepan, warm 3/4 cup heavy cream with vanilla bean seeds and pod (or 1 tsp extract) over medium-low heat until steaming but not boiling.
- In a bowl, whisk 2 egg yolks with 1/4 cup sugar until pale yellow and thickened.
- Gradually stream hot cream into egg mixture while whisking constantly. Return mixture to saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until sauce thickens enough to coat the back of the spoon (170°F). Strain through a fine-mesh sieve, stir in 1 tsp vanilla extract. Chill for at least 30 minutes.
- For the French toast custard: In a large shallow dish, whisk together 4 eggs, milk, 1/4 cup cream, 1 tsp vanilla extract, 2 tablespoons sugar, cinnamon, and salt.
- Place brioche slices in the custard mixture, allowing each side to soak for 2 minutes.
- Heat a large skillet over medium heat. Add 1 tablespoon butter and swirl to coat pan.
- Cook soaked brioche slices until golden brown, about 3-4 minutes per side. Work in batches, adding more butter as needed.
- Once cooked, place French toast on a baking sheet. Sprinkle each slice lightly with remaining sugar and caramelize with a kitchen torch until bubbling and golden. (Alternatively, place under broiler for 1-2 minutes, watching carefully.)
- Serve immediately with chilled crème anglaise, fresh strawberries, and a dusting of powdered sugar.
Plating
Arrange two slices of the caramelized French toast slightly overlapping on each plate. Drizzle the crème anglaise decoratively over and around the toast. Scatter fresh strawberry slices around the plate and over one corner of the toast. Dust the entire plate with a light shower of powdered sugar. For an extra flourish, garnish with a mint leaf and serve any additional crème anglaise in a small pitcher alongside.
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. The custard base (without the bread) can be prepared the night before and refrigerated. Leftover French toast can be refrigerated for up to 2 days and reheated in a 350°F oven for 10 minutes, though the texture will not be as good as freshly made.
About This Recipe
This luxurious French toast transforms the humble bread and egg breakfast into an elegant brunch centerpiece. Drawing inspiration from classic French dessert techniques, the dish incorporates crème anglaise - traditionally served with pastries - and a brûléed sugar topping reminiscent of crème brûlée. The use of rich brioche as the base creates a buttery foundation that absorbs the vanilla custard while maintaining its texture, elevating the entire experience beyond ordinary French toast.