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ReCIPES Ingredients 2 slices of stale brioche 1 egg yolk 300ml double cream 2 vanilla pods 1 tbsp. sugar Grilled French toast with chocolate ganache tel. +34 610 172 763 [email protected] www.mibrasa.com Share your recipes! #mibrasa ReCIPES slice gg ml nill p. th th recipes! #mib 1 30 2 va tbsp Serves 2 25 minutes 1 Mibrasa casserole dish METHOD • Pour double cream in a Mibrasa casserole dish. Split vanilla pod lengthwise, scrape out the seeds and add to the cream. Place in the Mibrasa oven on the top grill for 2 minutes. In a bowl, whisk together the egg yolk and sugar. Remove the cream from the oven and leave to the side to drop to room temperature. Take out the pod and mix in the beaten egg. • Place the brioche slices in the mixture and leave in for 20 minutes. Take out the soaked brioche removing the excess mixture and place the slices directly on the top grill of the Mibrasa for 1 minute and then flip over. • Plate the brioche and serve with ice cream or chocolate ganache.
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