Brioche French Toast with Sautéed Seasonal Fruits

Ducasse also serves this dessert with French toast made from brioche, but on the show we toasted the brioche in the oven and then dusted it with confectioners’ sugar for this simpler presentation.

Ingredients

  • ¼ cup currants
  • tablespoons dark rum
  • 11 tablespoons unsalted butter (1 stick plus 3 tablespoons)
  • ¼ cup granulated sugar
  • 2 heirloom apples, peeled, cored, quartered
  • 1 Bartlett pear, peeled, cored, quartered
  • ½ small pineapple, peeled, cored, cut into ½-inch-thick rings
  • ½ quince, peeled, cored, quartered (optional)
  • 1 vanilla bean, halved lengthwise
  • 4 to 6 slices brioche, cut ¾ inch thick
  • ½ cup confectioners’ sugar
  • 1 small bunch white grapes, cut into bunches of 3 to 4 grapes each
  • ½ orange
  • 112 lemon
  • salt
  • pints rich vanilla ice cream

Method

Preheat the oven to 400°F.

Soak the currants in the rum until they soften, about 30 minutes.

Melt 5 tablespoons of the butter in a large nonreactive skillet over medium heat. Add the granulated sugar and cook for about 2 minutes, stirring, until it begins to dissolve. Add the apples, pear, pineapple, and quince. Scrape the beans out of the vanilla pod and add the seeds and the pod to the fruit. Cook until the fruit is softened, 7 to 10 minutes, stirring from time to time with a wooden spoon or spatula.

Put the brioche slices on a baking sheet and toast in the oven until lightly browned, about 5 minutes. Remove and dust generously with the confectioners’ sugar.

Add the currants and rum and the grapes to the other fruit in the pan. Squeeze the orange and lemon juice into the fruit, taking care that no seeds fall in. Add the remaining 6 tablespoons butter and a pinch of salt and simmer, stirring, until the liquid is reduced by half. Remove from the heat and set aside.

Place each slice of toasted brioche in a warmed shallow serving bowl and spoon the fruit with its juices over the toast. Top with vanilla ice cream and serve immediately.

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