Twilight French Toast V Recipe
BREAD PUDDING FRENCH TOAST SOAKED IN CRÈME BRÛLÉE SAUCE, TOPPED WITH FRESH BERRIES & HOUSE-MADE RASPBERRY MELBA SAUCE.
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Ingredients
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Bread Pudding Base
Crème Brûlée Sauce
Raspberry Melba Sauce
Topping
Method
Bread Pudding Base Preparation
- 1
Prepare the Bread
Cut the brioche bread into 1-inch cubes and place them in a large mixing bowl.
- 2
Mix the Custard
In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- 3
Combine
Pour the custard mixture over the bread cubes, making sure all pieces are soaked. Let it sit for at least 30 minutes or overnight in the refrigerator.
Crème Brûlée Sauce Preparation
- 4
Whisk Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until the mixture lightens in color.
- 5
Prepare Vanilla Cream
In a saucepan, heat the heavy cream with the split vanilla bean until just below boiling. Remove from heat and let it steep for about 10 minutes.
- 6
Raspberry Melba Sauce Preparation
- 7
Cook Raspberries
In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10-15 minutes.
- 8
Strain Sauce
Remove from heat and strain the mixture through a fine sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible.
Assembly and Serving
- 9
Bake the Bread Pudding
Preheat your oven to 350°F (175°C). Pour the soaked bread mixture into a greased baking dish and bake for 45-50 minutes or until golden brown and set.
- 10
Serve
Once baked, let it cool slightly. Serve warm topped with crème brûlée sauce, fresh mixed berries, and raspberry melba sauce. Dust with powdered sugar before serving.
