Vanilla-Bean Custard French Toast

Vanilla-Bean Custard French Toast, plated

Decadent custard based french toast on artisan sourdough. Spiced with ground cinnamon, nutmeg, and Tahitian vanilla bean. Accompanied with fresh lemon-whipped cream and soaked in golden amber maple syrup.

Serving Size, Time Approximation

Ingredients:

Bread:

Sourdough (enough for 6 thick slices)

*can substitute bread of choice

Custard:

2 egg yolks

1 whole egg

150g, or ¾ cup half & half

1 teaspoon fresh ground cinnamon

1 teaspoon fresh ground nutmeg

2 tablespoons dark brown sugar

½ vanilla bean, split lengthwise

2–4 tablespoons cultured butter

Topping:

64g, or ½ cup heavy cream

32g, or ¼ cup lemon juice

1–2 tablespoons powdered sugar

Amber Maple Syrup

Ingredients, pictured

Special Tools & Equipment:

• Stand or handheld mixer
• Baking Sheet with wire rack

Directions:

Bread:

1. Cut 6 large slices of sourdough, let rest uncovered overnight (or lay on baking sheet and put in 150℉ oven for 25 min).
2. Set oven to 250℉, or 121℃, prepare rimmed baking sheet with wire rack.

Custard:

1. Gather dry ingredients (cinnamon, nutmeg brown sugar). Mix in small bowl.
2. Gather wet ingredients (eggs, half & half, scooped & seeded vanilla bean). Mix well in large bowl.
3. Whisk dry ingredients into wet. Dump into flat, square pan (see picture below).
4. Heat large, nonstick pan over medium-low heat. Add half of butter, distribute it evenly on the pan.

Dredging of the Toast

5. Soak slice of bread (1 at a time) into batter, let sit for 20 seconds. Flip, and let sit for 20 more seconds. Let excess drip off, and prepare to add to pan. Repeat and alternate with all slices (soaked bread should go immediately in pan).

Frying of the Toast

6. Add slice to pan (1–2 at a time), cook 2 min per side. Immediately transfer slices to baking sheet, let set in preheated oven while repeating the soak and fry process for rest. Add butter to pan for each new batch.

7. Once all slices have been placed in the oven, set for at least 5 minutes.

Topping:

1. While bread is setting in the oven, pour heavy cream in large bowl.
2. Whip to soft peaks (2–3 min). Incorporate lemon juice, lemon zest, and powdered sugar into bowl.
3. Whip to stiff peaks (1–2 more min).
4. Prepare toast on plate, add a generous dollop of whipped cream, drown in maple syrup, and enjoy.

Vanilla- Bean Custard French Toast