Tostadas francesas cremosas y crujientes

Ingredientes

• 4 thick slices (1-inch) Brioche bread
• 2 eggs
• 1 egg yolk
• 0.5 cup Whole milk
• 0.25 cup Heavy cream
• 1 tbsp Maple syrup
• 1 tsp Vanilla extract
• 0.5 tsp Ground cinnamon
• 0.125 tsp Ground nutmeg
• 1 pinch Kosher salt
• 2 tbsp Unsalted butter
• 1 tsp Neutral oil

Preparación

1. 1

   Arrange 4 thick slices of brioche on a wire rack over a baking sheet.

2. 2

   Bake at 300°F (150°C) for 8 to 10 minutes until the surface feels firm and dry to the touch. Note: This creates a sturdy base that won't disintegrate.

3. 3

   Whisk 2 eggs, 1 egg yolk, 0.5 cup whole milk, 0.25 cup heavy cream, 1 tbsp maple syrup, 1 tsp vanilla, 0.5 tsp cinnamon, 0.125 tsp nutmeg, and a pinch of salt in a wide dish.

4. 4

   Ensure no streaks of egg remain until the mixture is a uniform, pale tan color.

5. 5

   Submerge two slices of the dried bread into the custard.

6. 6

   Soak for 40 seconds per side until the bread feels heavy but remains structural. Note: Do not exceed 60 seconds or the center will become overly soggy.

7. 7

   Melt 2 tbsp unsalted butter and 1 tsp neutral oil in a large skillet over medium low heat.

8. 8

   Wait for the butter to stop sizzling and begin to foam until it smells slightly nutty.

9. 9

   Add the soaked bread and cook for 3 to 4 minutes per side.

10. 10

    Flip until a deep mahogany crust forms and the center feels set when pressed lightly.