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milk heavy cream sugar egg egg yolk vanilla bean unsalted butter Golden Delicious apples creme anglaise caramel sauce confectioners sugar
Viewed: 56 - Published at: 7 years agoIngredients
- 2/3 cup whole milk
- 2/3 cup heavy cream
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 1/3 vanilla bean, split lengthwise and seeds scraped, pod reserved for another use
- 4 (1-inch-thick) slices brioche, preferably day-old
- 3 tablespoons unsalted butter, plus more for the pan
- 2 Golden Delicious apples, peeled, cored, and cut into eighths
- Creme Anglaise (page 251), optional
- Caramel Sauce (page 251), optional
- Confectioners sugar
Method
- Whisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves.
- Arrange the brioche slices in a single layer in a shallow baking dish.
- Pour the milk-egg mixture over the bread, submerging the bread.
- Cover with plastic wrap and refrigerate until the bread is completely soaked and almost too soft to handle, at least 1 hour and up to overnight.
- When youre almost ready to serve, preheat the oven to 400F.
- Generously butter a small rimmed baking sheet.
- Arrange the apples in a single layer.
- Dot the apples with 1 tablespoon of the butter.
- Roast until golden brown and tender, about 10 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat.
- When the butter foams, use both hands to very carefully transfer the soaked brioche slices to the pan.
- Cook until golden brown, about 5 minutes, then carefully flip.
- Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes.
- Serve the French toast with the apples and the creme anglaise and caramel, if desired.
- Dust with confectioners sugar.
