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

Name: Brioche French Toast (Pain Perdu) with Salted Caramel and Mascarpone Whipped Cream
Cuisine: French
Ingredients: thick slices of day-old brioche, ends removed (sourdough or milk bread also work); eggs, for the custard; sugar, for the custard; 0.5 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; 0.5 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

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french toastpain perdubriochefrenchdessert brunchsalted caramelwhipped creamvanilla

Video frame thumbnail for Brioche French Toast (Pain Perdu) with Salted Caramel and Mascarpone Whipped Cream

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Servings not stated

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Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 3: Swirl the sugar rather than stirring it. Stirring can push crystals up the pan walls and turn the caramel grainy.
Technique · Step 6: Keep the bowl and cream properly cold. Warm cream won't whip to soft peaks, and the mascarpone loosens quickly.
Quantity · Step 2: No custard amounts are given; about 1 egg to 100 ml of milk and cream combined is a reasonable starting point for a few thick slices.
Our take: Salt turns up three times, in the custard, the caramel and finishing the cream, which keeps the sweetness from going flat.