Servings: 0
INGREDIENTS
- 2 thick brioche slices, about 1-inch thick / 2.5 cm
- 1 large egg
- ¾ cup/180 milliliters whole milk
- Zest of ½ an orange
- ½ teaspoon vanilla bean paste
- 1 tablespoon butter, for cooking
Caramel sauce:
- ½ cup/100 grams granulated sugar
- 4 tablespoons heavy whipping cream
INSTRUCTIONS
- In a shallow bowl, whisk together the egg, milk, and orange zest (or vanilla). Dip each brioche slice into the mixture, ensuring both sides are well coated.
- Melt the butter in a skillet over medium heat. Add the soaked brioche and cook until golden brown and crisp, about 2-3 minutes per side. Spoon a little melted butter over the top as it cooks for extra richness.
- In a clean, dry skillet over medium heat, spread the sugar in an even layer. Allow it to melt undisturbed until it turns a deep amber color and small bubbles form.
- Reduce the heat to low, then carefully whisk in the heavy cream. Stir until smooth and glossy.
- Plate the warm French toast, add a generous scoop of your favorite ice cream, and drizzle the hot caramel sauce over the top.