FROM THE BREAKFAST CLUB
Ingredients
- Vegetable oil spray
- 1 cup prepared caramel sauce
- 14 egg yolks
- 12 ounces heavy cream
- 1 cup granulated sugar
- ½ cup vanilla extract
- 2 loaves Texas Toast, crusts removed
- 5 egg yolks
- ¼ cup sugar – Part 1
- 1 teaspoon vanilla
- Pinch of salt
- 1 cup Pinot Grigio white wine
- ¾ cup heavy whipping cream
- 2 tablespoons sugar – Part 2
- 1 teaspoon fresh lemon juice
Preparation
METHOD
Line a springform pan with foil and spray with vegetable oil. Pour the caramel into the bottom of the pan. Mix the egg yolks, cream, sugar and vanilla together.
Cut or tear the bread into pieces and arrange in single layer on top of the caramel, being sure to cover the entire bottom. Pour some of the egg mixture over the bread. Repeat the process until the pan is full. Cover and let rest overnight in the refrigerator.
Preheat oven to 325 degrees F. Place the pan of French toast in a water bath and bake for 2½ hours. Remove from oven and let rest for 1 hour prior to turning upside down.
Once inverted, remove the pan, slice and serve warm with Classic Sabayon Sauce and whipped cream.
METHOD
Place the egg yolks, ¼ cup sugar (Part 1), vanilla and a pinch of salt in a bowl and whisk in wine. Place over a water bath with boiling water and whisk until thick. Transfer to a large bowl and refrigerate until cool.
In a separate bowl, whip the heavy cream with 2 tablespoons sugar (Part 2) and lemon juice to stiff peaks. Fold the whipped cream into the sabayon base.
