BOURBON BRICK FRENCH TOAST WITH FIG PURÉE

ITALIAN FRENCH TOAST that’s restaurant worthy!

Certainly not your average french toast. This brioche brick is both gorgeous and incredibly delicious! It’s that french toast you’d go back to a restaurant for time and time again never venturing to try another dish because anything else would be a waste. It’s all of that but it’s made in your own kitchen. If you want to impress a date, friends, or family with a homemade brunch, this is hands down the way to go!

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BOURBON BRICK FRENCH TOAST WITH FIG PURÉE

Yield: 2 Servings

Author: Michelle Williams & Franklin Williams

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

Ingredients

FOR THE FRENCH TOAST

• Brioche (1 loaf, cut into a brick, roughly 4in x 3in x length of the loaf. Ensure that all ends are cut off so the end result is just the inside of the bread)
• Eggs (3)
• Whole Milk (1/2 cup)
• Buttermilk (1/2 cup)
• Maple Syrup (2 tablepsoons)
• Pure Vanilla Extract (1 teaspoon)
• Cinnamon (1 1/4 teaspoon)
• Nutmeg (1/8 teaspoon)
• Bourbon (1 tablespoon)
• Salt (a pinch)
• Ghee (4 tablespoons for frying)

FOR THE FIG PURÉE

• Fresh ripe figs (7 ounces, washed, stems removed, cut into quarters)
• White sugar (1/4 cup)
• Lemon juice (1/2 tablepsoon)
• Maple Syrup (2 tablespoons. Plus extra for topping)
• Confectioner's Sugar (for topping)

KITCHEN ITEMS

• Medium Mixing Bowl
• High Rimmed Container (like a rectangular tuppawear)
• Cooling Rack
• Large Frying Pan (large enough to fit your brioche brick)
• Infrared Thermometer (optional but helpful)
• Baking Sheet
• Silpat
• Food Thermometer
• Saucepan
• Wooden Spoon
• Blender
• Chinois

Instructions

TO MAKE YOUR BRIOCHE FRENCH TOAST

1. Preheat the oven to 350°.
2. Mix eggs, whole milk, buttermilk, maple syrup, vanilla extract, cinnamon, nutmeg and salt in a medium mixing bowl until well combined.
3. Place the brioche in a high rimmed container and pour the milk mixture over the bread. Let soak on one side 4 minutes then rotate 180° and then soak for another 4 minutes.
4. Remove the bread from the milk mixture and let it drain on a wire rack for 10 minutes (it’s recommended to put the rack over an extra baking sheet or surface that is easy to clean).
5. In a large sauce pan add ghee and bring up to a temperature of 350° (this is where you’d use your infrared thermometer. Maintaining the 350º temperature will ensure a more even cook)
6. Sear the loaf in the frying pan for 40 seconds per side including both ends.
7. Transfer your loaf onto a Silpat lined baking sheet and bake in the oven for 15 minutes or until the internal temperature is 185°.
8. Let rest for five minutes and slice horizontally in 1/2 inch thick pieces.

TO MAKE YOUR FIG PURÉE

1. Combine figs, sugar, maple syrup, and lemon juice in a saucepan and bring to a boil over medium heat, stirring occasionally.
2. Turn heat to low and simmer for 10 minutes.
3. Remove 6-8 pieces of stewed figs and set aside
4. Transfer the remainder of the figs and liquid to a blender and blend until smooth.
5. Remove from blender and let cool.

TO PLATE YOUR FRENCH TOAST

1. Lay your sliced french toast of a plate or board.
2. Use your chinois to sift confectioner’s sugar over your french toast to your liking.
3. Drizzle your fig purée over your french toast (you can absolutely use a piping bag if you want a more precise drizzle).
4. Top with stewed figs.
5. Just before eating, add maple syrup to your liking.
6. Eat and enjoy!

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