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- Level: Easy
- Total: 12 hr 30 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1469
- Total Fat
- 110 g
- Saturated Fat
- 65 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 1 g
- Sugar
- 72 g
- Protein
- 21 g
- Cholesterol
- 717 mg
- Sodium
- 1120 mg
- Level: Easy
- Total: 12 hr 30 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1469
- Total Fat
- 110 g
- Saturated Fat
- 65 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 1 g
- Sugar
- 72 g
- Protein
- 21 g
- Cholesterol
- 717 mg
- Sodium
- 1120 mg
Ingredients
Directions
- Place the bread in a large bowl and set aside.
- Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes.
- Serve with powdered sugar and maple syrup.
Cook’s Note
To make vanilla sugar, split a vanilla bean and bury it in 1 cup sugar. Let sit at room temperature for 2 days.
