Jean-Georges' French Toast with Roasted Apples
The Ultimate French Toast
This is the ultimate French toast. It's more like dessert, with the crÃ¨me anglaise and caramel, but one well worth having in the morning. To achieve the perfect balance between crisp outside and custard center, you must completely soak the bread.
Whisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves. Arrange the brioche slices in a single layer in a shallow baking dish. Pour the milk-egg mixture over the bread, submerging the bread. Cover with plastic wrap and refrigerate
until the bread is completely soaked and almost too soft to handle, at least 1 hour and up to overnight.
When you're almost ready to serve, preheat the oven to 400Â°F. Generously butter a small rimmed baking sheet. Arrange the apples in a single layer. Dot the apples with 1 tablespoon of the butter. Roast until golden brown and tender, about 10 minutes.
Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat. When the butter foams, use both hands to very carefully transfer the soaked brioche slices to the pan. Cook until golden brown, about 5 minutes, then carefully flip. Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes.
Serve the French toast with the apples and the crÃ¨me anglaise and caramel, if desired. Dust with confectioners'sugar
Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright Â© 2011. Published by Clarkson Potter, a division of Random House, Inc.
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