Gocha’s Krunch-tastic Recipe

Prepare custard

In a shallow wide bowl or baking dish, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine salt, and the seeds from 1 vanilla bean (or an extra 1 tsp vanilla). Whisk until sugar is dissolved and mixture is homogenous.

Soak bread: Lay 8 slices of thick-sliced brioche or challah in a single layer in the custard. Let each slice soak 20–30 seconds per side, or until the center is saturated but not falling apart. Transfer soaked slices to a wire rack briefly to drain excess custard (about 1–2 minutes).

Make coating: Place 3 cups cornflakes (or rice crisp cereal) and 1 cup panko breadcrumbs in a large zip-top bag or food processor. Pulse or crush to a coarse crumb — you want a mix of small flakes and some larger pieces for texture. Transfer to a shallow bowl and stir in 2 tablespoons powdered sugar, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt.

Dredge soaked bread: One at a time, press each soaked bread slice into the crunch mixture, coating both sides and the edges. Gently press crumbs into the surface so they adhere to the custard. Place coated slices on a parchment-lined tray and let sit 3–5 minutes to set.

Heat pan: In a large nonstick or cast-iron skillet, heat 2 tablespoons unsalted butter and 2 tablespoons neutral oil over medium heat until butter foams and surface is hot but not smoking. Oil helps prevent burning and gives an even golden crust.

Cook toast: Working in batches (don’t crowd the pan), add coated slices and cook 3–4 minutes per side, pressing gently with a spatula for even contact, until crust is deep golden brown and crisp and interior is cooked through. Adjust heat as needed so coating browns without burning. Transfer cooked slices to a wire rack while finishing the rest to keep them crisp.

Combine and heat: In a small saucepan, combine 1/2 cup whole milk, 1/2 cup heavy cream, 3 tablespoons granulated sugar, and the seeds from 1 vanilla bean (or 1 tsp vanilla extract). Warm over medium-low heat, stirring, until sugar dissolves and the mixture is steaming but not boiling.

Optional thicken: If you'd like a slightly thicker sauce, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Whisk the slurry into the warm milk mixture and simmer gently 1–2 minutes until slightly thickened. Remove from heat and whisk in 1 tablespoon unsalted butter until glossy. Keep warm.

Prepare fruit: Toss 1 cup quartered strawberries and 3/4 cup blueberries gently in a small bowl. Set aside.

Plate: Stack two battered French toast slices per serving (or fan 1–2 slices), spoon a generous drizzle of warm house vanilla bean sauce over the top and around the plate. Scatter strawberries and blueberries over and beside the toast.

Finish: Dust the assembled plate with 2 tablespoons powdered sugar through a fine sieve. Serve immediately while crust is crisp and sauce is warm.