Brioche French Toast (Pain Perdu) with Salted Caramel and Mascarpone Whipped Cream

• thick slices of day-old brioche, ends removed (sourdough or milk bread also work)
• eggs, for the custard
• sugar, for the custard
• 1/2 pod vanilla pod
• milk, for the custard
• cream, for the custard
• a pinch of salt, for the custard
• fine sugar, for the caramel
• cream, for the caramel
• cold butter, cubed, for the caramel
• 2 pinch fleur de sel
• 1/2 pod vanilla pod
• mascarpone, for the whipped cream
• very cold cream, for the whipped cream
• icing sugar, for the whipped cream
• butter, for frying
• a little neutral oil, for frying

Steps

1. 1.The day before, cut the brioche into thick slices, leaving out the dry ends, and let them dry out. Very fresh bread falls apart once soaked.▶0:15
2. 2.Make the custard: whisk the eggs and sugar until frothy. Add the seeds from half a vanilla pod and whisk until there are no clumps, then whisk in the milk, cream and a pinch of salt until smooth. Set it aside at room temperature.▶1:03
3. 3.Make the salted caramel: in a very clean pan over medium heat, cook the fine sugar, swirling rather than stirring, until it's an even, deep amber and just starting to smell slightly bitter. Take it darker than feels natural, because the cream and butter lighten it.▶3:12
4. 4.Switch to a whisk and carefully pour in the cream a little at a time (it will bubble up hard), whisking to deglaze the whole pan.▶5:14
5. 5.Let the caramel cool slightly so it doesn't spit, then whisk in the cubed cold butter and two small pinches of fleur de sel until the butter disappears. It should be a deep brown, like chocolate sauce. Set aside.▶5:34
6. 6.Make the whipped cream: scrape the remaining half vanilla pod into a chilled bowl with the mascarpone and a little of the very cold cream, and whisk until smooth. Add the rest of the cream and the icing sugar, then whisk by hand until soft and spoonable.▶6:51
7. 7.Soak each brioche slice in the custard for a few seconds per side, pressing it down with a spoon. It should feel wet all the way through and release custard when pressed, but not be so soggy that the edges break.▶8:46
8. 8.Heat a cast-iron or stainless steel pan with a little oil and a knob of butter until the butter sizzles. Cook the slices over low-to-medium heat until deeply golden underneath, taking your time so the custard inside sets.▶9:46
9. 9.Flip, turn the heat down slightly, and add a little more butter, swirling so every slice gets some. Cook until both sides are caramelised and the centre no longer feels liquid, moving slices around the pan if some areas run hotter.▶11:45
10. 10.To plate, stack two slices slightly offset. Top with a quenelle of whipped cream shaped with a hot spoon, drizzle generously with salted caramel, and finish the cream with a pinch of fleur de sel.▶13:45