This simple yet elegant french toast, which comes from Brennan’s in New Orleans, has a rich crème brûlée base. All it needs is a sprinkling of powdered sugar on top (or, serve it with another New Orleans classic, Bananas Foster, for the ultimate treat).
- 2 cups heavy cream
- 1⁄4 cup plus 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1⁄2 tsp. ground cinnamon
- 8 large egg yolks
- 1 brioche or challah loaf (12 oz.), cut into 1-inch thick slices
- 8 tbsp. unsalted butter
- Confectioners’ sugar, to garnish
- In a large bowl, whisk the cream with the sugar, vanilla, cinnamon, and egg yolks until the custard is smooth.
- Place 2 slices brioche in the custard, holding them in the custard for 20 seconds a side to ensure they are completely soaked through.
- In a large nonstick skillet or electric griddle, melt 2 tablespoons butter over medium-high heat. Remove the bread from the custard, add to the pan, and cook, flipping once, until golden brown, 4 to 5 minutes. Transfer the pain perdu to a serving platter and repeat with the remaining butter, brioche, and custard.
- Dust the pain perdu with confectioners’ sugar before serving.