Anthony Myint's French Toast Crunch

October 29, 2013

Test Kitchen-Approved

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
Prep time: 10 min
Cook time: 20 min

Ingredients

  • 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 tablespoons to 8 tablespoons butter, softened
  • 4 1-inch-thick slices heavy white bakery bread, like pain de mie or brioche
  • 1 pinch sugar
In This Recipe

Directions

  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.

More Great Recipes:
French Toast|French|Milk/Cream|Grains|5 Ingredients or Fewer|Weekend Cooking|Vegetarian|Dessert|Snack|Breakfast

Reviews (23) Questions (0)

23 Reviews

Beth R. June 2, 2018
I made this with Hokkaido milk bread, omitting the tea infusion and adding cinnamon to the sugar topping. The buttered side did not crisp as much as I would have liked, and the soft insides of the milk bread were too mushy in the milk puddle for my preference. next time i’ll toast both sides first, then melt broil one side with butter and finally top with sugar. https://food52.com/recipes/30962-hokkaido-milk-bread
 
Gretchen S. January 18, 2016
Yum! Delicious, for a special breakfast. We like it just as written, but sometimes, given we are fans, we use cinnamon and sugar instead. Favorite breads are a bakery potato bread or brioche loaf.
 
TSmith May 10, 2015
Admittedly, I was a little dubious of this recipe, but wow, is it great. The best qualities of french toast without the threat of sogginess. Even without the tea, this will be a staple in our house.
 
Matt L. July 15, 2014
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-egg-soldiers
 
Diane February 20, 2014
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!
 
Andarte January 20, 2014
Everyone LOVED this stuff! I will definitely make it again, but really only one in a while. It's REALLY rich!
 
Steve G. December 22, 2013
it taste ok nothing great chamomile tea didn't come thru like I had hoped.
 
Sugartoast December 21, 2013
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!)
 
Addy November 29, 2013
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.
 
LeeAnne November 24, 2013
You have to do it in your notifications<br />
 
patricia D. November 6, 2013
I use Pantone bread, it's wonderful.....even cold.<br />
 
Diane November 3, 2013
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!!
 
Bonoca November 2, 2013
Should sugar be listed as an ingredient? I don't see it except for the instructions.
 
Kristen M. November 2, 2013
Yes, thank you! Just updated the recipe.
 
Marihada October 30, 2013
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.
 
Kristen M. October 30, 2013
Yes, that's how we did it -- just updated the recipe to clarify, thanks!
 
KateCooks October 30, 2013
When do you use the half and half and milk combo? Do you dip the bread in before you butter it?
 
Kristen M. October 30, 2013
See step 7! It's sort of like French toast, in reverse. (And a lot like milk toast, but better.)
 
KateCooks October 30, 2013
Ahh! Got it. Thanks.
 
ChefJune October 30, 2013
On the menu for this weekend. Or maybe dessert tonight! Interesting they didn't mention using the ultimate French Toast bread, Challah.
 
Kristen M. October 30, 2013
I think challah would be great here, especially day-old.
 
Kathy October 30, 2013
What a fabulous twist on traditional french toast! It sounds wonderful and warm - perfect for fall days.
 
Amanda S. October 30, 2013
This will be breakfast, lunch, snack and dinner for tomorrow.