Pain Perdu - Louisiana French Toast

By JimMac

Ingredients

• 1 lb day-old brioche loaf
• unsalted butter
• 2 cups milk
• 2 cups heavy cream
• 1 cup sugar
• 1 vanilla bean, split lengthwise and scraped
• 1/4 cup Frangelico
• 4 large whole eggs
• 4 large egg yolks

Details

Servings 6

Preparation

Step 1

Method:

Preheat oven to 350˚F. Trim side and bottom crusts from brioche, leaving top crust intact. Slice brioche 1/4 to 1/3 inch thick. Butter a 9x13 inch baking pan; lay bread pieces in pan so that they overlap slightly, with top crusts visible.

In a medium saucepan over medium heat, whisk milk, cream, sugar, vanilla bean scrapings, and liqueur. Cook until hot but not simmering.

In a large bowl, whisk together eggs and yolks. Whisking constantly, pour 1 cup of the hot milk mixture into eggs; slowly add remaining milk mixture. Pour custard over bread, making sure to soak completely. Bake until firm to the touch, about one hour. If needed, press bread with a spatula to keep it moist.

Remove from the oven. Let cool slightly before cutting into rounds with a 3-inch biscuit cutter.

Serve warm with ice cream and chocolate sauce.