Challah or Braided Brioche Loaf – cut into 8 thick slicesapprox 3cm each
Mix the vanilla with the glucose sugar and spread onto silicone mat as thin as possible and place on baking tray in the oven for 30 – 40 minutes @ 150c/300f. The longer you leave it the darker the sugar will go.
Remove from oven, allow to cool and then break into manageable sized pieces. Store in the fridge until ready to use
Make the brulee mix by mixing cream, sugar, vanilla & egg yolks together. Remove 100ml of mix and set aside.
Soak bread in mix for 30 minutes – 1 hour. You can do longer or shorter but I find shorter it doesn’t soak up enough liquid and longer it becomes a touch too soggy!
Fry bread in heavy bottom pan with a knob of butter on medium heat for 3-4 minutes per side
Keep slices warm in oven while frying next batch
Heat 100ml of the brulee mix you set aside in a bowl over a saucepan of simmering water until it thickens slightly. Once thickened remove from heat, strain through a sieve and cool until ready to serve.
Place French toast on plate (2 per person) and then add fruit and mint garnish as desired. Add some bubble sugar for the brulee element and drizzle with crème anglaise and/or maple syrup.
heavy bottom frying pan
silicone baking mat
deep sided dish for soaking bread
make sure to cut your bread thick. Using thin slices of bread means you either won't soak up enough brulee mix or they will fall apart when cooking
keep cooked slices warm in the oven while frying others