Info
- Cook time: 1 hour 25 minutes
- Time from start to finish: 17 hours 25 minutes
- Makes 12 servings
Ingredients
Sponge
- 1 1/3 cups warm milk
- 2 1/4 teaspoons active dry yeast
- 2 cups all-purpose flour
Dough
- 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 extra for greasing the bowl
Strawberries
- 1 pint strawberries
- 2 tablespoons granulated sugar
Vanilla Cream
- 1 pint heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Walnut Crumble
- 1 cup granulated sugar
- 1 cup walnuts
Royal
- 1 pint heavy cream
- 1 teaspoon vanilla extract
- 4 large eggs
To Serve
- Butter, for the pan
- Vermont maple syrup
- Confectioners’ sugar, for dusting
Instructions
Start the sponge
- Combine the warm milk, yeast and 1 cup of the flour in the bowl of a stand mixer. Scatter the remaining cup of flour over the surface. Leave the sponge at room temperature for 40 minutes.
Make and chill the dough
- Add the flour, granulated sugar, salt and 4 of the eggs to the sponge bowl. Mix with the dough hook for 10 to 15 minutes, until the dough is cohesive and elastic. Work in the cold butter gradually until it is fully absorbed and the dough is smooth. Put the dough in a buttered bowl, cover with plastic and let it rest for 2 1/2 hours. Punch the dough down, cover again and refrigerate overnight.
Shape and bake
- The following day, take the dough out of the refrigerator and shape it into a rectangle, folding it over three times to form the loaf. Set it in a loaf pan, cover loosely and leave at room temperature until it has risen visibly.
- Heat the oven to 350 degrees F.
- Whisk the remaining egg with 2 tablespoons water in a cup to make an egg wash. Brush it over the dough and bake for 25 to 30 minutes, until deeply golden brown. Allow the loaf to cool.
Prepare the strawberries
- Halve half of the strawberries and combine them in a bowl with the granulated sugar and 1 teaspoon water. Let them sit at room temperature for 30 minutes to macerate.
- Pour the berry mixture into a blender and blend until smooth, adding a splash of water if needed. Halve the rest of the strawberries.
Whip the vanilla cream
- Beat the cream, granulated sugar and vanilla to stiff peaks. Cover and refrigerate until serving.
Make the walnut crumble
- Put the granulated sugar in a clean nonreactive pan. Add enough water to dissolve it, then cook over high heat until it turns a golden brown. Carefully stir in the nuts, taking care because the sugar is very hot. Spread on a sheet pan lined with a nonstick mat and let it cool completely.
- Pulse the cooled brittle in a food processor until it resembles sand.
Mix the royal
- Whisk the heavy cream, vanilla and eggs together until thoroughly combined.
Assemble the French toast
- Cut the bread into slices and let them dry for about an hour.
- Dip each slice in the royal, submerging it fully, then place it in a buttered pan over medium heat. Cook until golden brown. Put the toast on a plate and drizzle with strawberry sauce; garnish with strawberries and the whipped vanilla cream. Add the crumble and Vermont maple syrup, then dust with confectioners’ sugar. Repeat for additional servings.
