Chef Rachel's French Toast
Chef Rachel's French Toast is an easy and delicious way to eat like a charter yacht guest. Brioche is dipped in a luscious custard and topped with Chantilly cream, then cooked to a golden brown.
Ingredients
- ½ cupgranulated sugar
- 1 cupheavy cream
- ¼ teaspoonvery high-quality bourbon vanilla essence
- 6extra-large egg yolks
- ¼ teaspoonhigh-quality bourbon vanilla essence
- ⅛ teaspoonalmond extract
- ½ cupgranulated sugar
- 1 cupheavy cream
- eggy bread – either brioche or challah
- 2 tablespoonsbutter
- powdered sugar, for dusting
- fresh berries, for garnish
- fresh mint sprig for garnish
- maple syrup for serving
Directions
- 1
Make the Chantilly Cream:
- 2
In the bowl of an electric mixer, pour in the sugar, heavy cream, and vanilla.
- 3
Start the mixer on low speed to mix the ingredients together and gradually increase the speed to medium-high.
- 4
Whip the mixture until stiff peaks form.
- 5
Spoon the cream into a bowl with a tight-fitting cover and chill until ready to use.
- 6
Make the French toast:
- 7
In a bowl of an electric mixer, combine the egg yolks. Vanilla, almond extract, and sugar. Beat on medium speed until very light in color – about 5 minutes.
- 8
Pour in the heavy cream and whip for another minute.
- 9
Meanwhile, cut four 1-inch slices of brioche or challah bread.
- 10
Spoon the custard into a shallow bowl.
- 11
Place a large skillet over medium-high heat. Melt 1 tablespoon butter.
- 12
Dip the bread slices into the custard. Don’t over-saturate the slices or soak them. Just dip lightly and place into the hot butter in the skillet.
- 13
Cook until golden – about 5 minutes.
- 14
Add the remaining 1 tablespoon of butter.
- 15
Flip the slices and cook the other side until golden – another 3-4 minutes.
- 16
Add the French toast to the serving plates.
- 17
Scoop or pipe a healthy dollop of the Chantilly Cream on both sides of the French toast.
- 18
Garnish with a dusting of powdered sugar, a few berries, and a sprig of fresh mint for color.