Creme Anglaise French Toast Recipe

Whisk the egg yolks with the sugar in a bowl until pale and thick.

In a saucepan, combine milk, heavy cream, and a pinch of salt; heat over medium until just steaming.

Slowly whisk a thin stream of the hot milk mixture into the yolk mixture to temper it.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (nappe). Do not boil.

Strain the creme anglaise into a clean bowl and keep warm.

In a wide shallow dish, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and salt until fully combined.

Let the mixture rest 5 minutes to meld the flavors and lightly thicken.

Dip each brioche slice into the custard batter, allowing both sides to soak but not become overly soggy.

Warm a large skillet over medium heat and add a knob of butter. Once melted, add the battered brioche slices.

Cook 2-3 minutes per side, or until deeply golden and crisp on the edges. Remove and keep warm.

Arrange the brioche French toast on plates.

Drizzle warm dulce de leche over the toasts.

Ladle or drizzle creme anglaise around or over the toasts as a sauce.

Serve immediately, optionally with fresh berries or a dusting of cinnamon.