Brioche French Toast Recipe

Prepare custard

In a large shallow dish whisk together 6 whole eggs, 1 cup whole milk, 1 cup heavy cream, 3 tbs granulated sugar, 1 tsp vanilla extract and 1 tsp fine sea salt until homogeneous. This is your soaking custard.

Soak brioche

Arrange 8 brioche slices in a single layer and pour enough custard to cover each slice; let sit 1–2 minutes per side, allowing the bread to absorb but not fall apart. For thicker slices, increase soak time to 3 minutes per side.

Cook

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbs unsalted butter. When foam subsides, add 2–3 soaked brioche slices (do not crowd). Cook 2.5–3 minutes per side until deep golden brown and slightly crisp at edges; add additional 1 tbs butter as needed and repeat with remaining slices. Keep warm in a low oven (200°F/95°C).

Place 2 cups quartered strawberries, 1 tbs granulated sugar, 1 tsp lemon juice and 2 tbs water in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, and cook 6–8 minutes until fruit softens and juices thicken to a loose jam consistency. Remove from heat and let cool slightly. Keep warm or at room temperature.

Heat milk

In a saucepan, combine 1.5 cups whole milk and the seeds of 1 split vanilla bean (or 1 tsp extract). Bring just to a simmer over medium heat, then remove from heat.

Whisk yolks

In a bowl whisk 4 egg yolks with 1 tbs granulated sugar until pale. Whisk in 3 tsp cornstarch until smooth.

Temper and thicken

Slowly stream about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Return the tempered mixture to the saucepan with the remaining milk and cook over medium-low, whisking constantly, until it thickens and comes to a boil—about 2 minutes. Remove from heat and whisk in 2 tbs unsalted butter until smooth.

Cool

Transfer crème pâtissière to a bowl, cover surface with plastic wrap to prevent a skin, and chill until cold—at least 1 hour. For serving, whip lightly with a spatula to loosen texture.

Combine 1 cup pure maple syrup and 1 tbs strong brewed coffee in a small saucepan over low heat. Warm gently for 3–5 minutes without boiling to meld flavors. Stir in 1 tsp unsalted butter for sheen and strain if needed. Keep warm until service.

Preheat oven to 350°F (175°C). On a piece of parchment or a silicone mat, whisk together 1 egg white, 2 tsp all-purpose flour, 2 tbs powdered sugar, 1 tsp matcha powder, 1 tsp honey and 1 tsp melted butter until glossy and smooth. Drop 6 small teaspoonfuls spaced apart and spread very thin into 3–4 inch ovals with the back of the spoon.

Bake 6–8 minutes until edges are slightly browning. Remove from oven and quickly lift each tuile with a thin spatula and drape over a rolling pin or form into a curved shape; cool until crisp. Store in an airtight container.

Chop 4 oz white chocolate and gently melt in a heatproof bowl over simmering water (double boiler) until smooth. Pour a very thin layer (or drizzle) onto parchment and chill in refrigerator until set (about 10 minutes). Once set, use a microplane or fine grater to shave or grate the chocolate into a light 'snow' for dusting. Alternatively, temper and spread very thin to create fragile shards and dust with 2 tbs confectioners' sugar.

To plate one serving (makes two pieces of toast per plate): place two warm brioche toasts slightly overlapping on the plate. Pipe or spoon a generous quenelle (about 3–4 tbs) of chilled vanilla crème pâtissière to one side of the toast.

Spoon 2–3 tbs strawberry compote over the top and around the toasts.

Drizzle 2–3 tbs warm coffee-infused maple syrup over the toast and plate.

Garnish with 1 matcha honey tuile placed upright, sprinkle a pinch of white chocolate snow over the crème and fruit, dust lightly with powdered sugar (about 1/2 tbs), and add 2 fresh mint leaves.

Serve immediately while toasts are warm and crème pâtissière is cool.