INGREDIENTS
- 4 large Egg Yolks
- 1 tablespoon Vanilla Extract
- 2 cups soy milk
- ½ cup granola (for crusting) + more for dusting and serving
- 1 loaf thick cut Brioche Bread, 9-10 slices (or precut slices)
- Vegetable Oil, for cooking
- Unsalted Butter, for cooking and serving
- Maple Syrup, for serving
- First, pour ½ cup of granola in food processor to turn into fine consistency and place into a small bowl to later be used for crusting.
- In a large bowl or shallow dish, combine the egg yolks, vanilla, soy milk half and half, heavy cream, and toppings (1 tbsp.). Whisk the mixture together until it becomes frothy and a custard forms.
- Heat a 10-12 inch skillet over medium-low heat and add 1 teaspoon of vegetable oil and ½ tablespoon butter to the pan. Dip each slice of brioche in the custard mixture for 20-30 seconds, turning it over 3-4 times until the bread is saturated in the custard.
- After, transfer each slice onto a bowl with granola toppings and dredge both sides and place on a plate to sit for a few minutes. Gently place two slices in the pan at a time. Cook the toast until golden brown, and then turn it over. When side two has become golden and caramelized, flip the toast again and cook until the other side has caramelized. Turn the heat up a bit to medium after the first flip if needed to get the same result.
- When both sides have been caramelized, remove the toast from the pan and continue the process until all the bread has been used.
- Top with an additional dusting of toppings, a pat of butter, and pure maple syrup.