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 unsalted butter, and toast the brioche, 3 minutes on each side over medium heat. When it gets crispy, and a light brown color, reserve.
Cut each slice of brioche in two parts to a triangle shape. Serve with the caramel sauce around. Sprinkle icing sugar on the sides, and decorate with a mint leave.

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