Menage Recipe
THREE SLICES OF THICK CUT FRENCH TOAST TOPPED WITH POWDERED SUGAR AND WHIPPED BUTTER.
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Ingredients
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French toast
Whipped butter
Finishing
Method
French toast
- 1
Prepare custard
In a shallow wide bowl or pie dish, whisk together the eggs until smooth. Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon and a pinch of salt. Whisk until fully combined and slightly frothy.
- 2
Soak bread
Lay the three thick slices of bread flat in the custard, pressing gently so each slice soaks for 20–30 seconds per side (longer for very thick or stale bread) until the interior is moistened but not falling apart. Let excess drip off for 10–15 seconds.
- 3
Cook
Heat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam. Place soaked slices in the skillet without crowding. Cook 3–4 minutes per side, or until deep golden brown and caramelized, adding the remaining 1 tablespoon butter to the pan before flipping if needed. Reduce heat to medium-low if the outsides brown too quickly.
- 4
Keep warm
Transfer finished slices to a baking sheet lined with foil and place in a 200°F (95°C) oven to keep warm while you finish the remaining slices.
Whipped butter
- 5
Make whipped butter
While the French toast cooks (or ahead of time), place softened unsalted butter in a medium bowl. Add powdered sugar, a drop of vanilla and a pinch of salt. Using a hand mixer or a whisk, beat the butter for 1–2 minutes until light, fluffy and spreadable. Scrape down the bowl and beat again briefly. Transfer to a small dish and keep at room temperature.
Finishing
- 6
Assemble
Place the three warm French toast slices slightly overlapping or side-by-side on a serving plate. Dollop or spread a generous spoonful of the whipped butter across the top of the slices so it begins to melt into the warm bread.
- 7