Custard French Toast Recipe

Make the custard

In a medium mixing bowl, whisk together the eggs, egg yolks and granulated sugar until blended. In a small saucepan, warm the milk and heavy cream over medium heat until just steaming (do not boil). Temper the eggs by slowly adding about 1/3 cup of the warm milk mixture to the eggs while whisking constantly. Then pour the tempered egg mixture back into the saucepan with the remaining milk/cream, whisking to combine. Remove from heat and stir in the vanilla extract and sea salt. Let the custard cool for 10 minutes.

Soak the bread

Arrange the 1.5–2 inch thick brioche slabs in a single layer in a shallow baking dish. Pour the warm (not hot) custard over the bread, pressing down gently so each slab absorbs custard. Flip once after 5 minutes and allow the other side to absorb. Total soak time ~12–15 minutes until the center feels saturated but not falling apart. If loaf slices are very thick, cover and refrigerate for 30 minutes to fully set (optional).

Cook the French toast

Heat a large heavy skillet or griddle over medium heat and add 1 tablespoon unsalted butter. When butter foams and begins to brown lightly, transfer soaked bread to the pan (work in batches so pieces aren’t crowded). Cook 3–4 minutes per side until deep golden brown and edges are set, adding more butter (about 1 tablespoon) between batches. Keep cooked pieces warm on a baking sheet in a 200°F (95°C) oven while finishing remaining slices.

Prepare the coulis

In a blender or food processor, combine the mango puree, lime juice, powdered sugar and lime zest (if using). Blend until completely smooth. Taste and adjust sweetness or acidity — add up to 1 tablespoon water to thin to a pourable sauce if needed. Strain through a fine-mesh sieve into a bowl for an ultra-smooth coulis, pressing with a spatula. Refrigerate until ready to serve. Coulis can be made several hours ahead.

Cook the tapioca

In a small saucepan, combine the small tapioca pearls, coconut milk, water, sugar and a pinch of salt. Let sit 5 minutes if using quick tapioca to hydrate. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Simmer 8–12 minutes (time varies by tapioca size) until pearls turn translucent with a tiny opaque center; stir frequently. If mixture thickens too much, add a splash of water or coconut milk to reach a loose, spoonable consistency. Remove from heat and let cool slightly — tapioca will thicken further as it cools.

Chill or hold warm

You may serve tapioca warm or room temperature. If making ahead, cover and refrigerate; rewarm gently with a tablespoon or two of coconut milk before serving to loosen.

Place one slab of custard French toast on each plate. Spoon 2–3 tablespoons of coconut tapioca beside or slightly under the toast (per plate). Drizzle 2–4 tablespoons of mango‑lime coulis over and around the toast for bright flavor and color. Dot with a small pat (1/2 teaspoon) of butter if desired and dust lightly with powdered sugar. Scatter toasted shredded coconut and a couple of mint leaves for garnish. Serve immediately.