Description
RECOMMENDED EQUIPMENT
- large pan
- shallow dish
- small saucepan
- small bowl
- kitchen torch
Ingredients
Units Scale
PASSIONFRUIT GLAZE
- 100 grams passionfruit purée
- 100 grams white sugar
- 25 grams water
- 4 slices brioche bread
- 75 grams cow milk
- 1 egg
- 1 tsp vanilla extract
- butter for frying
- sugar for the crust
- 3 tbsp yogurt
- 1 tsp vanilla extract
- 2 passionfruits
Instructions
- 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.
- In a small bowl, mix the yogurt with vanilla extract (or fresh vanilla) until smooth. Set aside.
- 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.
- 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.
- 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.
- Cut a fresh passion fruit in half and scoop the pulp over the toast for an extra burst of flavor. Serve immediately and enjoy!
- Cook Time: 25 min
