French toast , pan-fried with honey cherries

Frédéric Claudel 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