Part 6/12:
French toast, or pain perdu, is reimagined using rich brioche soaked in a custard of milk, heavy cream, eggs, sugar, cinnamon, and vanilla. The slices are pan-fried in butter until lightly caramelized, resulting in a soft, custardy interior with a delicate exterior. Topped with caramel sauce and whipped cream, this dessert elevates the humble toast to a decadent treat.
The emphasis on quality ingredients—crispy yet tender brioche—showcases how traditional techniques can produce luxurious textures and flavors. The dish is a perfect comfort food, blending sweet richness with the nostalgic aroma of cinnamon and butter.