Anthony Myint's French Toast Crunch

By • October 29, 2013 • 20 Comments

775 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: What happens when the minds behind Mission Chinese cross creme brûlée, French toast, and tres leches cake? An indulgent, 5-ingredient treat -- maybe the best pick-me-up we've ever had. French Toast Crunch is Anthony Myint's brilliant brûléed buttered toast resting in a pool of warm, sweet milk: our old friend milk toast, all dressed up. In his book, he lists 13 variations, from Matcha to Baklava. We've included a simple chamomile option, but feel free to make it your own. Adapted slightly from Mission Street Food (McSweeney's, 2011).Genius Recipes

Makes 4 slices

  • 1 cup half-and-half
  • 1/4 ounce chamomile tea (about 1/4 cup whole chamomile buds or 2-3 tea bags, optional)
  • 1 tablespoon sweetened condensed milk, or to taste
  • 6 to 8 tablespoons butter, softened
  • 4 1-inch-thick slices heavy white bakery bread, like pain de mie or brioche
  • Sugar
  1. Warm half-and-half almost to a simmer. Turn off the heat and add chamomile, if using.
  2. Steep, covered, for 10 minutes, then strain. Sweeten with condensed milk to taste.
  3. Spread 1 1/2 to 2 tablespoons of butter on one side of each slice of bread. (It's okay. This is dessert.)
  4. Toast, bake, or broil the buttered bread on both sides (starting buttered side up) until the edges are lightly browned.
  5. Dip the buttered side of each piece of toast in sugar, then sprinkle on a bit more to coat evenly.
  6. Broil the toast again, sugared side up, just till well-browned and crackly. Don't walk away. Alternately, torch the sugared toast on a metal rack set over a pan. Keep the torch nozzle 2 to 3 inches from the toast, and move it across the surface of the bread. Tip your pan to coax melted sugar toward unmelted sugar. Avoid torching the edges, because unsugared bread can ignite.
  7. Serve brûléed toast in a hefty puddle of sweet milk.
Jump to Comments (20)

Comments (20) Questions (0)

Default-small
Default-small
Default-small

3 months ago Timed eating

This reminds me a lot of pain perdu - the recipe is a little different but very similar. I love that with a lemon custard as a dessert. I do a little play on breakfast to make it a dessert egg and soldiers where you dip the pain perdu in an egg filled with custard. Love to know what you think, www.timedeating.co.uk/dessert...

Default-small

8 months ago Diane

This comment is hardly even relevant to this recipe, but noteworthy: I subbed a slab of polenta for the bread. Drool-worthy, just the like original. My new "indulgent" breakfast, and definitely for days when I can plan for an extra long run!

Stringio

9 months ago Andarte

Everyone LOVED this stuff! I will definitely make it again, but really only one in a while. It's REALLY rich!

Open-uri20131222-24359-aesylm

10 months ago Steve Garrett

it taste ok nothing great chamomile tea didn't come thru like I had hoped.

Img_0113

10 months ago Sugartoast

This is a version of breakfast my amah used to make for breakfast when I was little... Can't wait to try this recipe! (And, yes, that's why my moniker is Sugartoast!)

Default-small

11 months ago Addy

Just made it. I used Vanilla Chai tea. It was an OMG breakfast that I will make over and over. Can't wait to share it with friends and family. Thank you, thank you.

Default-small

11 months ago LeeAnne

You have to do it in your notifications

Default-small

12 months ago patricia daguanno

I use Pantone bread, it's wonderful.....even cold.

Default-small

12 months ago Diane

Absolutely, absurdly delicious. I'm not a fan of chamomile tea, and thought about leaving the tea out altogether. Right before I made it I remembered this out-of-this-world green tea creme brûlée I had years ago. So green tea bags were my only substitution, now I'm anxious to try a chai tea infusion. Thanks Food52, for yet another delicious recipe!!

Default-small

12 months ago Bonoca

Should sugar be listed as an ingredient? I don't see it except for the instructions.

Miglore

12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yes, thank you! Just updated the recipe.

Default-small

12 months ago Marihada

I'm guessing that when you broil it on both sides, you start with the buttered side up so that it drips through? Makes sense to me, but the recipe doesn't specify which side to broil first.

Miglore

12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yes, that's how we did it -- just updated the recipe to clarify, thanks!

Default-small

12 months ago KateCooks

When do you use the half and half and milk combo? Do you dip the bread in before you butter it?

Miglore

12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

See step 7! It's sort of like French toast, in reverse. (And a lot like milk toast, but better.)

Default-small

12 months ago KateCooks

Ahh! Got it. Thanks.

Junechamp

12 months ago ChefJune

June is a trusted source on General Cooking.

On the menu for this weekend. Or maybe dessert tonight! Interesting they didn't mention using the ultimate French Toast bread, Challah.

Miglore

12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

I think challah would be great here, especially day-old.

Default-small

12 months ago Kathy

What a fabulous twist on traditional french toast! It sounds wonderful and warm - perfect for fall days.

Img_4067

12 months ago Amanda Shulman

This will be breakfast, lunch, snack and dinner for tomorrow.