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 French Toast
Crème Brûlée Sauce
Raspberry Melba Sauce
Toppings
Method
Bread Pudding French Toast
- 1
Prepare the Bread
Cut brioche bread into cubes and place in a large mixing bowl.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt.
- 3
Combine
Pour the wet mixture over the bread cubes and gently toss to ensure all pieces are soaked. Let it sit for 30 minutes.
- 4
Crème Brûlée Sauce
- 5
Prepare the Vanilla
Split the vanilla bean lengthwise and scrape out the seeds.
- 6
Mix Ingredients
In a saucepan, combine heavy cream, vanilla seeds, and the vanilla pod. Heat over medium until it just begins to simmer.
- 7
Whisk Egg Yolks
In a bowl, whisk together egg yolks and granulated sugar until pale and thick.
- 8
- 9
Cool
Strain the mixture through a fine mesh sieve to remove the vanilla pod and any cooked egg bits. Allow to cool slightly.
Raspberry Melba Sauce
- 10
Cook Raspberries
In a saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens (about 5-7 minutes).
- 11
Blend
Remove from heat and allow to cool. Blend if a smoother consistency is desired.
Assembly and Serving
- 12
Plate the French Toast
Place the cooked bread pudding French toast on a serving plate.
- 13
Add Toppings
Drizzle the crème brûlée sauce over the top, then spoon the raspberry melba sauce around the edges. Top with fresh mixed berries and dust with powdered sugar to taste.
