French toast , pan-fried with honey cherries
Sébastien Monceaux reveals his gourmet recipe
Ingredients
Rather dense brioche from your baker 1 piece
Soaking
- Milk: 50 cl
- Powdered sugar: 8 gr
- Whole eggs: 2 pieces
- Vanilla extract : 3 drops or 1 stick of Bourbon vanilla open in 2
Cooking French toast
- Fresh butter: 100 gr
- Slice of brioche bread
Pan-fried Cherries
- Pitted cherries : 110gr
- Honey of small producer : 6 gr
- Kirch : 5 cl
- The fauchon « Citrus and Vanilla »: 1 sachet
- Infusion : 4 min 30
Preparation time: 20 minutes
Recipe steps
- Let the brioche sit for 1 or 2 days before cutting the paving stones
- Cut a nice slice 3 cm thick
- Prepare for imbibing, mix all of the above and let cool
- Prepare the Fauchon and leave to infuse 4 min 30
- Soak the slice in the vanilla mixture for 10 minutes.
- Take a Tefal pan and melt the butter and color 2 sides to obtain a blond crust
- In another pan, let the honey melt, add the cherries, deglaze with kirsch and add 3 cl of the Fauchon
Slightly bake the french toast in the grill position, dress, taste
By Frederic CLAUDEL