Anthony Myint's French Toast Crunch

Submitted by FourPolkadots

"I found this on one of the search engines... and it looked so good I had to try it. Its a combination of Traditional French Toast with Creme Brulee & Thres Leches. So here it is for safe keeping :) I sprinkled a little cinnamon for added flavor. Adapted slightly from Mission Street Food (McSweeney's, 2011)"

 

• Ready In: 20mins
• Ingredients: 5
• Yields: 4-6 Toasts
• Serves: 4-6

ingredients

• 1 cup half-and-half
• 1 tablespoon sweetened condensed milk
• 6 -8 tablespoons butter, softened
• 4 slices best quality bakery white bread, 1-inch-thick slices (pain de mie or brioche bread)
• sugar

directions

1. 1. Warm half-and-half almost to a simmer. Turn off the heat and add chamomile, if using. (I didnt use this, but sounds interesting).
2. 2. Steep, covered, for 10 minutes, then strain. Sweeten with condensed milk to taste.
3. 3. Spread 1 1/2 to 2 tablespoons of butter on one side of each slice of bread. (It's okay. This is dessert.).
4. 4. Toast, bake, or broil the buttered bread on both sides (starting buttered side up) until the edges are lightly browned.
5. 5.Dip the buttered side of each piece of toast in sugar, then sprinkle on a bit more to coat evenly.
6. 6. Broil the toast again, sugared side up, just till well-browned and crackly. Don't walk away. Alternately, torch the sugared toast on a metal rack set over a pan. Keep the torch nozzle 2 to 3 inches from the toast, and move it across the surface of the bread. Tip your pan to coax melted sugar toward unmelted sugar. Avoid torching the edges, because unsugared bread can ignite.
7. 7. Serve brûléed toast in a hefty puddle of sweet milk.