French Toast Ganache

Preparation info
  • Yield:

    453 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Brioche Pullman loaf slice, 1.25 cm/.5 in thick by 30 cm/


  1. Line a half sheet pan with plastic wrap. Place both slices of brioche inside the pan side by side.
  2. Bring the heavy cream, rum, cinnamon, and maple syrup to a boil in a sauce pot and then pour over the white chocolate. Let sit for 1 minute and then stir to emulsify. Pour the mixture while it is still warm over the brioche, making sure to saturate it. Fold the fl