Michelin French Toast

• 500 g Whole milk
• 250 g Double cream
• 1 Vanilla pod
• 2 Egg yolks
• 55 g Sugar
• Stale bread or brioche
• Unsalted butter
• Vegetable oil
• Golden caster sugar
• Mascarpone
• Icing sugar
• Salt
• Figs

Preparation

1. Step 1

   0:54
   Combine the milk, cream, and vanilla pod (split lengthways) in a saucepan and bring to a boil.
2. Step 2 · 10-15 minutes

   1:58
   Remove from heat and let the mixture infuse for 10-15 minutes.
3. Step 3
   In a bowl, whisk the egg yolks with the sugar until pale and frothy.
4. Step 4

   2:00
   Remove the vanilla pod from the milk mixture, scraping any seeds into the pot. Slowly trickle the warm milk mixture into the egg yolks while whisking to temper.
5. Step 5

   4:50
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
6. Step 6

   5:06
   Allow the custard to cool completely, then pour it into a shallow tray.
7. Step 7
   Soak the bread slices in the custard on both sides. For brioche, soak for 2 minutes per side; for white bread, 2.5-3 minutes; for sourdough, 4 minutes.
8. Step 8

   5:28
   Heat a pan over low heat with a knob of butter and a splash of vegetable oil.
9. Step 9
   Place the soaked bread in the pan and brown on both sides until the custard has set.
10. Step 10

    8:01
    Sprinkle golden caster sugar over the top of the toast, then return to the pan to caramelize the sugar.
11. Step 11

    8:44
    Optionally, serve with a mixture of mascarpone, icing sugar, and a touch of salt, alongside fresh figs.