Bioche "French Toast", Salty-buttered Caramel sauce
Photo and Recipe : Corinne A. Preteur INGREDIENTS (4 servings) 4 slices of brioche 1 inch thick 100g granulated sugar 30g unsalted butter 4 eggs 500ml half and half milk 500ml whipping cream 35% fat Icing sugar, mint leaves For the caramel : 150g granulated sugar, 75g salted butter, 150g whipping cream DIRECTIONS In a large bowl, combine the milk and the cream with eggs and sugar. Whip the mixture until all ingredients are combined and the mixture is smooth. Deep the brioche into this mixture, and turn it until the meat has absorbed the liquid. Meatime, prepare the caramel. Take a non-stick saucepan, put it on the stove over medium heat. Pour the sugar little by little without turning until transparent. Then add salted butter cutted in cubes. Reduce to low heat. When the caramel turns into a light brown color, pour the warm cream little by little. Cook the creamy caramel for 5 minutes over low heat until it thickens. Reserve. Take a large pan, melt 30g of unsal