Pan Perdu with White Truffle
- 1 .1 ounces yeast
- 8 .8 ounces bread flour (1 1/3 cups)
- 8 .8 ounces all-purpose flour (1 1/3 cups)
- 1 cup sugar, plus 6 tablespoons
- 2 teaspoons salt
- 6 large eggs
- 3 sticks unsalted butter, at room temperature, plus extra for frying toast
- 1 cup milk
- 1 1/2 cups half-and-half
- Honey, for frying toast
- 2/3 cup port
- 3 1/4 cups sangria
- 2 vanilla bean split and seeds scraped
- .2 ounce pectin
- 1/2 pounds figs, bottoms cut off
- Truffle shavings, for garnish
For the brioche: In a standing mixer bowl with hook attachment, add the yeast. Add the flour on top, then add 5 tablespoons sugar and salt. Slightly beat 4 eggs and add to the bowl and mix until dough comes together and becomes elastic. Add the butter and mix until the dough slaps the sides of the bowl. Wrap with plastic wrap and refrigerate overnight. Roll into a single loaf and place in a loaf pan. Proof until double in size, about 45 minutes.
Preheat the oven to 350 degrees F.
Bake the loaf until golden brown and a skewer inserted in the middle comes out clean, about 45 minutes to 1 hour.
For the French toast batter: In a medium saucepan, add the milk, half-and-half, and 1/2 cup of sugar, cook on medium-low heat. In a large bowl, whisk together the remaining 2 eggs and 1/2 cup of sugar. When the milk mixture simmers, whisk a little milk mixture into the eggs to temper it. Whisking constantly, pour the remaining milk mixture into the eggs. Transfer the bowl of batter to an ice bath to cool.
In a large skillet, heat some butter and a little honey on medium heat. Slice the brioche into serving slices. Dip the brioche in the batter and fry in butter and honey to a golden brown on both sides.
For the port poached figs: In a medium saucepan, combine the port, sangeria, vanilla beans and seeds together, bring to a simmer on medium-low heat. In a small bowl, mix 1 tablespoon sugar with the pectin and add to the boiling liquid. Cook for 5 minutes to activate the pectin and thicken the juice. Place the figs in a large bowl and pour the port mixture over the figs and let macerate for at least 24 hours, refrigerated.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Mark Poldevin, Bellagio Hotel - Las Vegas, NV