Helene Darroze's Michelin Star French Toast

A luxurious French toast recipe from Michelin-starred chef Helene Darroze, with a rich vanilla custard.

Ingredients

For the French Toast

• 8 thick slices stale bread or brioche
• 500 grams whole milk
• 250 grams double cream (substitute with heavy cream)
• 1 vanilla pod
• 2 egg yolks
• 55 grams sugar

For Serving (all optional)

• Mascarpone
• Powdered sugar
• Lemon zest
• Figs
• Berries and a reduction

Directions

1. In a saucepan combine the milk, cream and vanilla pod cut in half lengthwise, then bring everything to a boil. It is necessary to let the spice steep so that the vanilla fully diffuses its flavors.

2. Pour the sugar into the hot milk with cream so that it dissolves.

3. In a bowl beat the egg yolks then add the milk, cream and sugar mixture. Allow to cool.

4. Once cooled, pour the mixture into a dish so you can dip the bread slices into it, turning them over and letting them soak well. Place the moistened bread in a pan after heating a knob of unsalted butter in it.

5. Wait for the bread to gain color on all sides until the milk-egg mixture has set. Be careful to monitor the cooking, as slices can burn! Keep the heat low. When ready, remove the slices from the pan, arrange them on a plate and sprinkle with sugar, possibly powdered sugar. To make them even yummier, you can add some sugar already during baking by “caramelizing” the bread.