Traditional Brioche Perdue

Thick slices of brioche soaked through, seared in brown butter for a caramelized crust and a melting center. The aroma of vanilla and warm sugar fills the air.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 540
• Protein: 16 g
• Carbs: 53 g
• Fat: 30 g

Ingredients

• 3 piece Egg ( beaten )
• 250 ml Whole milk ( cold )
• 50 g White sugar ( granulated )
• 40 g Minimum butter sweet ( for the pan )
• 1 piece Vanilla bean ( scraped )
• 8 piece Stale brioche ( stale for 2-3 days, cut into thick slices )

Instructions

1. Preparing the custard

   Split the vanilla bean and scrape the seeds. In a bowl, whisk the eggs with sugar and whole milk until the mixture is perfectly smooth.

2. Soaking the slices

   Dip the brioche slices into the custard. They should be heavy and well-soaked, full of liquid but still holding their shape when handled.

3. Cooking in brown butter

   Heat the butter in a pan. When it stops sizzling and smells nutty, add the slices. Baste with butter while cooking. The crust must be golden and glossy.

Chef's tips

• Use slices at least 2 cm thick to keep the center soft.
• Brown butter is key: it should be amber-colored to provide that biscuit-like flavor.

Storage

Eat immediately out of the pan to enjoy the contrast in textures.