Brioche French Toast

SAVORY

Apr 8

Powdered Sugar, Crispy Bacon, Maple Syrup

Chef Catie Randazzo of All Day Baby | Los Angeles

INGREDIENTS

2 quarts heavy cream
200 grams whole milk
1 vanilla bean, split and scraped
1 cup egg yolks
1 cup granulated sugar
1 loaf brioche, sliced into one-inch slices
Powdered sugar
Shaved crispy bacon
Maple syrup

METHOD

Heat oven to 350°F. In a mixing bowl, combine heavy cream, milk, vanilla, egg yolks, and sugar. Using an immersion blender, blend mixture until smooth and well combined. Transfer to a deep hotel pan. Dunk 1 slice bread into the mixture until fully submerged and coated. Transfer to a parchment-lined sheet tray. Repeat for all remaining bread slices. Bake 15 minutes, or until the bread is golden brown. Transfer 1 slice to a serving plate. Dust with powdered sugar and top with shaved bacon. Serve with a ramekin of maple syrup.

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