French Toast Crunch

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Approximate Cost: $10

The French term for French Toast is pain perdu, which literally means “bread lost (in sugary scrambled eggs).” This variation caramelizes the bread and the sugar, skips the egg entirely, but remains loyal to its Gallic roots, with a liberal amount of butter and the use of brûlée, which is French for “bejazzle.”

Ingredients

You will Need

  • a loaf of sturdy pan de mie (or 4 slices of texas toast)
  • ½ cup tempered butter
  • 2 cups granulated sugar
  • 2 cups
  • 3–4 oz condensed milk

Method

  1. Slice bread into ¾" to 1" slabs.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Spread 2 tablespoons of butter on each slice of bread. (it’s okay. This is dessert.)

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Toast or bake the buttered bread until the edges are lightly browned.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Put the sugar in a shallow container or on a plate. Dip each piece of toast in sugar, then sprinkle on a bit more to coat evenly.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. Place the toast on a metal rack set over a sheet pan. Melt sugar with a torch.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  6. Keep the flame moving across the surface of the toast to avoid burning one spot.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  7. Stop torching before the sugar turns dark brown. It will continue to darken on its own.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  8. Whisk condensed milk into the half and half to reach desired sweetness.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  9. Place each piece of brûléed toast in a hefty puddle of sweetened half and half.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

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