Things with custardy fillings, textures and flavors taste like heaven to me. I love Portuguese custard pies, crème brûlée, flan, English bread pudding and of course, any decant cream-soaked French toast. A toast to French toast, I say!
Last Friday I went to the new La Boulange bakery that has just opened nearby my office in the Financial District of San Francisco. My co-workers Caroline and Megan wanted to taste their popular open faced smoked salmon sandwich and soup for lunch. It looked delicious, like everything else on the menu. The pastries seemed amazingly crispy and browned to perfection. While waiting in line, I couldn’t take my eyes off of this shinny, glossy, sesame seed-covered, braided brioche (challah). It was begging to come home with me. What can I say? I’m irresistible.
I used the brioche for this marvelous breakfast the next morning.
decadent French toast
1 challah/brioche loaf cut into thick slices (about 6 to 8 )
4 large eggs
1 tsp vanilla extract
1 cup half and half
½ tsp Kosher salt
3 tbsp sugar
~ 1 tsp canola oil
Add eggs, sugar and salt to a bowl and whisk until incorporated. Add half and half and whisk again to combine. Soak bread slices on both sides for about ½ minute each. Allow bread slices to soak up liquid to almost completely saturate them with the cream mixture. Don’t let them break apart though, as it will ruin the presentation.
Meanwhile heat up a skillet with ½ tsp of canola oil, add as many slices as your skillet accommodates and fry them for about 3-4 minutes, flipping them half way. Be careful not to burn or under cook. Transfer to a serving platter, repeat with remaining. Dust powdered sugar over and serve. We had ours with some blueberries, butter, maple syrup and a nice big cuppa strong coffee.