French Toast & Maple Butter Sauce

YOU’LL NEED

Vanilla Custard

2 slices of stale Capital Sourdough bread

1 cup heavy cream (240 ml)

1/2 cup whole milk (120 ml)

4 large egg yolks (about 80 g)

2 tablespoons granulated sugar (25 g)

1 tablespoon pure vanilla extract (15 ml)

1/2 teaspoon ground cinnamon (optional)

Pinch of salt

METHOD

1. Prepare the Custard: In a large bowl, whisk together the egg yolks, sugar, vanilla extract, cinnamon (if using), and salt until combined.
2. Heat the Dairy: In a saucepan over medium heat, combine the heavy cream and whole milk. Warm it just until it begins to steam, but don’t let it boil.
3. Combine: Slowly pour the warm cream mixture into the egg mixture while whisking constantly to temper the eggs and avoid curdling.
4. Dip the Bread: Dip slices of bread into the custard, allowing them to soak for about 30 seconds on each side, but ideally overnight.
5. Cook the French Toast: Heat 2-3 tablespoons of butter in a large skillet over medium heat.
   Once the butter is melted and bubbling, cook the French toast for 2-3 minutes per side, or until golden brown and crisp. Add more butter as needed for each batch.

Reserve Brown Butter: After cooking all the French toast, reserve the brown butter left in the pan to use in the maple butter sauce.

Maple Butter Sauce

Reserved brown butter from cooking French toast (about 3-4 tablespoons)

1/4 cup pure maple syrup (60 ml)

2 tablespoons unsalted butter (30 g)

Pinch of salt

1 teaspoon vanilla extract (5 ml)

METHOD

1. Make the Sauce: In the same skillet with the reserved brown butter, add the 2 tablespoons of unsalted butter and melt it over low heat.
2. Add Maple Syrup: Stir in the maple syrup and a pinch of salt, whisking continuously until the sauce thickens slightly, about 2-3 minutes.
3. Add Vanilla: Remove from heat and stir in the vanilla extract. Let it cool for a minute to thicken further.
4. Serve: Drizzle the warm maple butter sauce over your rich vanilla custard-soaked French toast and enjoy!

Assembly:

Clotted cream

Fresh berries macerated with a heavy pinch of sugar and a squeeze of lemon juice

1. Stack your warm French toast on top of each other and pour a little bit of maple butter sauce in between the layers.
   Spoon a generous serving of clotted cream on top. Press the back of the spoon into the cream to make a well and fill it with generous amount of fresh macerated berries