Berries and Crème Croissant French Toast

We'll kick things off by making the crème anglaise. You’ll want to get this going first so it has time to cool and thicken up before we dive into the French toast. Place a heavy saucepan over medium heat and pour in your milk and cream. While you’re waiting for that to warm up (but don’t let it boil!), grab a mixing bowl and whisk together the egg yolks and sugar until they’re well combined.

Once your milk and cream are heated and you see bubbles around the edges (do NOT let it boil!), remove the saucepan from the heat. Now, here’s the tricky part: tempering the eggs. You’ll want to slowly add the warm milk mixture into your egg yolks, about 1/3 of a cup at a time, whisking as you go. This way, the eggs warm up gently without scrambling. Once the yolks are nicely tempered, whisk them back into the saucepan with the rest of the milk mixture.

Put the saucepan back on the stove, this time over low heat, and whisk in the vanilla bean paste. Keep stirring for about 5-7 minutes, until the mixture thickens and coats the back of a spoon. You’ll know it’s ready if you can run your finger through the sauce on the spoon and it leaves a clean line. When it’s good to go, pour it through a fine sieve to catch any lumps, then cover and chill it in the fridge. Preheat your oven to warm, or it's lowest setting.

Next up, let’s make that berry compote. Grab a large skillet or saucepan and place it over medium-high heat. Toss in the berries, sugar, and lemon juice, and stir it all together. Bring the mixture to a boil, then reduce the heat to medium. Stir in the strawberry jam and let everything cook for about 10 minutes, stirring frequently. Once it’s all combined and thickened, remove it from the heat and set it aside.

Now, onto the star of the show: the French toast. In a bowl, whisk together the egg yolks, heavy cream, sugars, cinnamon, flour, vanilla extract, and a pinch of kosher salt to make your custard. If you like a thicker batter, stick with it as is; otherwise, you can thin it out with a bit more cream or a splash of milk.

Heat up a large skillet over medium heat and add a tablespoon of butter. Dip your croissant slices into the custard, making sure to coat them well but don’t let them soak, and gently place them in the pan. Cook for 3-4 minutes on each side until they’re golden brown. Do the edges, too!

Keep the finished French toast warm in the oven while you cook the rest. Once you’re done, dust the French toast with powdered sugar, spoon on as much compote and crème anglaise as your heart desires, and dassit!