Anthony Chenoz's brioche perdue is a refined recipe that transforms a simple snack, dessert or breakfast into a delicious and comforting moment. Inspired by the French tradition of French toast, this version uses soft brioche for an even more delicate and delicious texture. Perfect for using up leftover brioche, this recipe combines simplicity and elegance, offering a sweet treat that will delight young and old alike.
Ingredients (serves 4) :
- 4 thick slices of bakery brioche
- 80 cl of heavy cream
- 1 egg
- 110 g white sugar
- 1 tonka bean
Preparation
- In a mixing bowl, combine the egg, half of the cream, and 30 g of sugar. Whisk vigorously while incorporating the grated tonka bean.
- Next, prepare a soft caramel. In a saucepan over medium heat, melt the remaining white sugar. When it begins to brown, deglaze with the remaining cream and cook for a few minutes, stirring.
- Dip your brioche slices in the mixture prepared in the mixing bowl.
- Pour your soft caramel into a hot pan and then caramelise the sides of each slice of brioche.
- For a crispy effect, bake your caramelized slices for three minutes at 180°C (356°F), using the convection bake setting.
- Serve by adding a few teaspoons of almond streusel (optional) and a scoop of vanilla ice cream. Enjoy!
