The luxurious, dessert-like iteration of French toast. Using enriched brioche bread allows the crumb to absorb an immense amount of a vanilla-heavy custard without disintegrating. It is cooked slowly in clarified butter to develop a deep, resonant caramel crust.
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Stale the bread. If the brioche is fresh, dry the slices in a 250°F (120°C) oven for 15 minutes . It must be structurally rigid.
The Custard. In a wide, shallow dish, whisk the eggs vigorously. Add the cream, milk, sugar, vanilla, and salt. Whisk until the sugar dissolves completely.
The Deep Soak. Place the brioche slices in the custard. Let them soak for 2-3 minutes per side. They should be heavy and completely saturated through to the center.
Heat the pan. Heat a large skillet over medium-low heat. Add the clarified butter.
The Slow . Carefully transfer the soaked slices to the skillet. Cook very slowly (about 4-5 minutes per side). The low heat allows the dense, wet interior to cook into a pudding-like texture before the outside burns.
The Caramelization. The exterior should become deeply brown and caramelized. Serve immediately with fresh fruit and chantilly cream.
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