ORIGINAL BREAKFAST: CRÈME BRÛLÉE FRENCH TOAST Friday, May 13, 2011
Thousands of years ago, the peoples of Europe figured out a way to make something—anything—from their leftover bread. Rather than let their bread go stale, it finally dawned upon them to fry up that bread after dropping it in an eggy bath.
The result was, as it’s still often called—perhaps unsurprisingly—”eggy bread” (née, pain perdu, or “lost bread,”) or what we in the U.S. know as French Toast.
Because of this dish’s subtle depth and complexity, some might argue that French Toast eclipses at breakfast both pancakes and waffles. In fact, It just might be made from the perfect recipe.
So why would we toy with a perfect recipe? Because we figured out a way to borrow from another perfect recipe (the French dessert crème brûlée) to make a newer, superperfect recipe, and voilà! Crème Brûlée French Toast.
This is how it’s done: We start by slicing up a loaf of freshly baked brioche—delivered to us daily from Grand Central Bakery—which we then dip in our housemade crème brûlée batter (a whipping of eggs, sugar, vanilla and fresh cream). Next, we fry up that bread and artfully arrange it on your plate before sprinkling it with Turbinado sugar (which we caramelize with a blowtorch) giving the toast a perfect texture (both soft and crunchy), just like dessert after which it’s named. Then we finish it all off by liberally garnishing it with several dashes of powdered sugar before serving it to you with a trio of syrups (maple, honey butter and seasonal berry).
Try it with your favorite, try it with all three, or skip ’em altogether and just eat it plain. Either way, we’re certain that our is the best French Toast you’ve ever tasted. It’s literally been known to inspire speechlessness (really, not kidding), and we all know that sometimes there’s no better compliment than silence.