Brioche Façon Pain Perdu. Toasted Brioche.

French-Toasted Brioche Recipe - Chocolate & Zucchini:
– 1/3 liter (1 1/3 cup) milk
– 1 vanilla bean
– 4 eggs
– 100 grams (1/2 cup) sugar, plus extra for sprinkling (I use unrefined cane sugar)
– 10 thick (3 cm or 1 1/6 inch) slices from day-old brioche or challah bread (I use pain de mie brioché from the bakery), about 450 grams (1 pound) total
– Butter for greasing

Serves 6 to 8.

Pour the milk in a saucepan.
Split the vanilla bean, scrape the seeds with the tip of a knife, and put bean and seeds in the milk.
Bring to a simmer, remove from heat, and let cool. Scrape the last of the seeds from the bean, stir them into the milk, and discard the bean. (If you’re in a hurry, just stir a teaspoon of pure vanilla extract into the milk and skip this step.)

Whisk together the eggs and sugar in a medium salad bowl. Add the milk and whisk to combine.

Line a baking sheet with foil. Melt a pat of butter in the skillet you’re going to use to sear the brioche (it should be large enough to accomodate two slices).
When the butter is melted, remove from heat, and use a pastry brush to butter the foil lightly.

Dip two of the brioche slices in the egg batter and stir gently to soak well and on both sides.
Return the skillet over medium heat and melt a little more butter.
When the butter starts to sizzle, transfer the soaked slices to the skillet and cook for a few minutes on each side until golden-brown.

Transfer to the prepared baking sheet and repeat with the remaining slices.
Let cool, cover with foil, and refrigerate until time for dessert, up to three or four hours.

Preheat the oven to 200°C (400°F).
Sprinkle the brioche slices with a little more sugar, and bake for 15 minutes, until heated through, then switch to broiler mode for 5 minutes, until lightly caramelized, keeping a close watch on the slices.

Serve immediately, one slice per guest, with fruit coulis or fruit sorbet, and a bit of whipped cream.
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