| Level: | Intermediate |
| Total: | 17 hr 25 min |
| Active: | 1 hr 25 min |
| Yield: | 12 servings |
Ingredients
- 1 1/3 cups warm milk
- 2 1/4 teaspoons active dry yeast
- 2 cups all-purpose flour
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3 teaspoons salt
- 5 large eggs
- 6 ounces (1 1/2 sticks) cold butter, diced, plus more for the bowl
- 1 pint strawberries
- 2 tablespoons granulated sugar
- 1 pint heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup walnuts
- 1 pint heavy cream
- 1 teaspoon vanilla extract
- 4 large eggs
- Butter, for cooking
- Vermont maple syrup, for serving
- Confectioners’ sugar, for dusting
Instructions
- For the sponge: Mix the warm milk, yeast and 1 cup flour in the bowl of a stand mixer. Sprinkle the remaining cup flour over the top of the sponge. Let the sponge rest at room temperature for 40 minutes.
- For the dough: Add the flour, granulated sugar, salt and 4 eggs to the bowl with the sponge and mix with the dough hook until you have a nice cohesive and elastic dough, 10 to 15 minutes. Add the cold butter a little at a time until incorporated and you have a smooth dough. Place the dough in a buttered bowl, then cover with plastic and rest for 2 1/2 hours. Punch down the dough, then re-cover and let it rest in the refrigerator overnight.
- The next day, pull the dough from the fridge and form a rectangle, folding the dough over three times to shape the loaf. Place in a loaf pan and let rest, loosely covered at room temperature, until it has noticeably risen.
- Preheat the oven to 350 degrees F.
- Beat the remaining egg in a cup with 2 tablespoons water for the egg wash. Brush the dough with the egg wash, then bake until a deep golden brown, 25 to 30 minutes. Let cool.
- For the strawberries: Cut half the strawberries in half and toss them with the granulated sugar and 1 teaspoon water in a bowl. Let macerate at room temperature 30 minutes.
- Transfer the berry mixture to a blender and blend until smooth, adding a little water if needed. Halve the remaining strawberries.
- For the vanilla cream: Whip the cream, granulated sugar and vanilla to stiff peaks. Refrigerate, covered, until ready to use.
- For the walnut crumble: Place the granulated sugar in a clean nonreactive pan. Add enough water to dissolve the sugar, then cook on high heat until you have a nice golden-brown color. Add the nuts and mix carefully (the sugar is very hot). Place on a sheet pan lined with a nonstick mat and let cool completely.
- Place the cooled brittle in a food processor and blend until you have the consistency of sand.
- For the royal: Mix the heavy cream, vanilla and eggs together to incorporate thoroughly.
- To assemble the French toast: Slice the bread and let it dry out for an hour or so.
- Dip each slice of bread in the royal and immerse. Place the brioche in a buttered medium hot pan. Cook until golden brown. Place on a plate, then drizzle with strawberry sauce; garnish with strawberries and whipped vanilla cream. Finish with the crumble and Vermont maple syrup. Top with confectioners’ sugar and you are ready to go. Repeat to make more servings.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 841 |
| Total Fat | 55 g |
| Saturated Fat | 30 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 14 g |
| Cholesterol | 271 mg |
| Sodium | 660 mg |