Ingredients
Equipment
Instructions
- In a medium mixing bowl, whisk together the eggs, heavy cream, whole milk, 2 tablespoons (30g) of granulated sugar, vanilla extract, and salt until smooth. Pour into a shallow dish.
- Lay brioche slices in the custard and soak for 30-45 seconds per side until saturated but not falling apart.
- Melt butter in a large non-stick skillet over medium heat. Cook the soaked brioche for 3-4 minutes per side, until a deep golden-brown crust forms.
- Place cooked toast on a heatproof plate. Sprinkle an even layer of the remaining 1/4 cup (50g) of sugar over the top. Using a kitchen torch, move the flame continuously across the sugar until it melts and caramelizes into a glossy, amber crust.
- Stack two slices on a plate. Serve with maple syrup, a dollop of whipped cream, and fresh raspberries.
Notes
Don't Use Stale Bread (Too Stale): Day-old brioche is the sweet spot.
Moderate Your Soaking Time: 30-45 seconds per side is key to a custardy, not soggy, interior.
Keep the Torch Moving: A constant, even motion prevents the sugar from burning.
Wipe the Pan: Use fresh butter for each batch to prevent burning.
Moderate Your Soaking Time: 30-45 seconds per side is key to a custardy, not soggy, interior.
Keep the Torch Moving: A constant, even motion prevents the sugar from burning.
Wipe the Pan: Use fresh butter for each batch to prevent burning.
