French Toast Recipe

Preheat the oven to 325 F (165 C). Lightly butter a 9x13 inch baking dish.

In a bowl, whisk the eggs with 0.333 cup sugar, 2 tsp vanilla, and 0.25 tsp salt until smooth.

In a saucepan, heat 2 cups heavy cream with 0.5 cup milk just to a simmer.

Slowly whisk the hot cream into the egg mixture to temper; whisk until smooth.

Arrange 6 thick-cut brioche slices in the prepared dish and pour the custard over, pressing gently to soak.

Let the brioche soak for 10-15 minutes, turning slices to soak evenly.

Set the dish in a larger roasting pan and add hot water to come halfway up the sides (bain-marie).

Bake for 35-45 minutes, until the edges are set and the center is slightly jiggly.

Cool to room temperature, then refrigerate at least 1 hour or overnight.

In a bowl, whisk 4 egg yolks with 0.333 cup sugar until pale.

In a saucepan, heat 2 cups milk until steaming.

Slowly whisk the hot milk into the yolk mixture to temper.

Return to the pan and cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.

Strain, then stir in 1 tsp vanilla and a pinch of salt. Chill before serving.

Rinse 2 cups fresh mixed berries under cold water; pat dry and set aside.

When ready to serve, sprinkle a thin, even layer of granulated sugar over the chilled custard.

Caramelize the sugar with a kitchen torch until amber; if using a broiler, place under high heat briefly.

Serve slices with a drizzle of crème anglaise, arrange berries on the side, and garnish as desired.