Foie Gras French Toast Recipe

Place the prepared fruit (2 cups), granulated sugar (2 tbs), lemon juice (1 tbs), water (2 tbs) and grated ginger (0.5 tsp, if using) in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook until fruit softens and the mixture slightly thickens, 6–10 minutes depending on fruit. Break up larger pieces with the back of a spoon for a chunky compote.

Taste and adjust sweetness or acidity; remove from heat and let cool slightly. Keep warm or at room temperature until assembly.

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment.

In a bowl, combine flour (0.5 cups), light brown sugar (0.33 cups), salt (0.125 tsp) and cinnamon (0.25 tsp). Add cold cubed butter (3 tbs) and work with a pastry cutter or fingertips until mixture forms coarse crumbs.

Spread the crumble evenly on the prepared sheet and bake 10–12 minutes, stirring once halfway, until crisp and golden. Remove and cool — it will crisp more as it cools.

Place softened unsalted butter (4 tbs), powdered sugar (1 tsp) and a pinch of salt (0.25 tsp) in a small bowl. Beat with a fork or small whisk until light and smooth, adding milk or cream (1 tsp) a little at a time to reach a soft, spreadable consistency.

Transfer to a bowl or piping bag and refrigerate briefly if it becomes too soft.

Make the custard: In a wide shallow bowl whisk eggs (4), whole milk (1 cup), heavy cream (0.5 cup), vanilla (1 tsp) and salt (0.25 tsp) until combined.

Preheat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter to coat the surface.

Dip each brioche slice (8) into the custard, soaking 10–15 seconds per side — enough to absorb but not fall apart. Let excess drip off.

Cook slices in batches: Place soaked slices on the hot skillet and cook 2–3 minutes per side until deeply golden and caramelized. Add additional butter (about 2 tbs) between batches as needed. Keep cooked slices in a low oven (200°F / 95°C) to stay warm.

Prepare the foie gras

If using torchable or seared-style foie gras medallions: pat foie gras slices dry and season lightly with flaky salt and a little black pepper. Heat a separate heavy skillet until very hot (no extra fat needed unless foie is lean). Sear foie gras 30–60 seconds per side until deeply browned and slightly softened in the center — remove to paper towel-lined plate. If using torching method (pressed foie gras on toast), finish as desired but ensure slices are warm and slightly melted at edges for serving.

Slice each warm French toast in half diagonally if desired for plating.

Place one or two slices of warm French toast on each plate. Top each toast with a warm foie gras slice (1 oz per toast — total 8 oz across 4 servings).

Spoon 2–3 tablespoons of the seasonal compote over or beside the foie gras on each portion.

Scatter a generous pinch (about 1–2 teaspoons total per plate) of the brown sugar crumble over the compote and toast to add crunch.

Add a dollop (about 1 tablespoon) of whipped butter to each plate or pipe a small quenelle beside the foie gras.

Drizzle each portion with maple syrup (roughly 1–2 tablespoons per serving) — apply sparingly to balance the foie gras richness and sweetness.

Garnish with microgreens if using and finish with a light flake of sea salt and a grind of black pepper over the foie gras. Serve immediately.