Make the glaze: In a small saucepan, combine the passion fruit purée, water, and sugar. Stir and bring to a gentle simmer over medium heat. Let it cook for 15–20 minutes until it thickens into a syrup-like consistency. Remove from heat and let it cool slightly. It will thicken a bit more as it cools.
Mix the yogurt: In a small bowl, mix the yogurt with vanilla extract (or fresh vanilla) until smooth. Set aside.
Fry the brioche: In a shallow dish, whisk together the eggs, milk, and vanilla extract. Dip each slice of brioche into the egg mixture, making sure both sides are evenly coated. In a pan over medium heat, melt the butter and cook the brioche slices until golden brown and crispy on both sides. Remove from the pan.
Caramelize: Sprinkle a thin layer of sugar over each slice of French toast. Using a kitchen torch, caramelize the sugar until it turns golden and crisp.
Plate & glaze: Place two slices of caramelized French toast on a plate. Top with a generous dollop of vanilla yogurt and drizzle with the passion fruit glaze.
Add passion fruit: Cut a fresh passion fruit in half and scoop the pulp over the toast for an extra burst of flavor. Serve immediately and enjoy!
