What The French Recipe
focaccia style french toast, secret batter soaked, cast iron baked, topped with pecans, caramel, ice cream scoop 1180 cal
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Ingredients
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Bread
Secret batter
Caramel sauce (quick, stovetop)
Toppings & garnish
Method
Bread & oven prep
- 1
Preheat
Preheat oven to 375°F (190°C). Position a rack in the middle. If your focaccia is not already a thick slice, cut a 1.25–1.5" thick slice from a day-old focaccia to hold the custard without falling apart.
- 2
Dry recommendation
If the focaccia is very fresh, leave it on a wire rack uncovered for 30–60 minutes to dry slightly; day-old bread soaks best and yields a custardy interior without collapsing.
Make the secret batter
- 3
Whisk dry
In a shallow wide bowl (large enough for the focaccia to lay flat), whisk together 2 eggs, 2 tbs granulated sugar, 1 tbs cornstarch, 1/4 tsp ground cinnamon and 1/8 tsp fine sea salt until uniform and slightly pale.
- 4
Add liquids & finish
Slowly whisk in 60 ml heavy cream and 60 ml whole milk until smooth. Stir in 1 tsp vanilla extract. For an ultra-silky batter, strain the mixture through a fine-mesh sieve into a clean shallow dish to remove any lumps and aeration pockets.
Soak the focaccia
- 5
Submerge and press
Place the focaccia slice flat in the shallow batter. Press down gently for about 30 seconds so batter soaks into the top, then flip and press the other side for 30 seconds. For very thick focaccia, allow the slice to sit 2–3 minutes per side to absorb more custard; do not let it fall apart — you want saturated but structural bread.
- 6
Rest briefly
After soaking, transfer the focaccia to a wire rack for 5 minutes to allow excess batter to drip back into the dish. This reduces excess batter in the skillet and avoids a soggy bottom.
Toast pecans
- 7
Make the caramel sauce
- 8
Cook sugar
Place 1/3 cup granulated sugar in a small, heavy-bottomed saucepan over medium heat. Stir constantly with a heatproof spatula or whisk as the sugar melts and turns amber — be attentive, it goes quickly.
- 9
Finish caramel
When sugar is a deep amber, remove from heat and carefully stir in 2 tbs unsalted butter until melted. Slowly pour in 60 ml warm heavy cream while whisking (mixture will bubble vigorously). Return to medium-low heat and simmer 30 seconds to thicken, then remove from heat and stir in 1/8 tsp fine sea salt. Let cool slightly — it will thicken as it cools.
Cook the focaccia (cast-iron sear then bake)
- 10
Heat skillet
Place a 10-12" cast-iron skillet over medium-high heat until smoking just slightly. Add 1 tbs unsalted butter and swirl to coat the bottom and sides.
- 11
Sear both sides
Carefully place the soaked focaccia in the hot skillet. Sear 1.5–2 minutes on the first side until deep golden brown, then flip and sear the other side 1–2 minutes. This builds a caramelized crust that keeps the interior custardy.
- 12
Bake until set
Immediately transfer the skillet to the preheated oven and bake 12–15 minutes. You're aiming for the center to feel set but slightly springy (internal temperature ~160°F / 71°C if using a thermometer). If your focaccia was thinner or the skillet hotter, check at 10 minutes.
- 13
Assemble & finish
- 14
Top with pecans and caramel
Sprinkle the toasted, chopped pecans over the baked focaccia. Drizzle the warm salted caramel sauce generously over the top (about 2–3 tbs to start; reserve extra for serving).
- 15
Add ice cream
Place 1 scoop of vanilla ice cream on or beside the focaccia while the caramel is still warm so it begins to melt slightly and form sauce pockets.
- 16
Garnish and serve
Finish with a small pinch of flaky sea salt over the caramel and ice cream, and dust with optional powdered sugar. Serve immediately while hot/warm for the best contrast of textures and temperatures.
