Caviar French Toast
Serves: 4 | Prep time: 10 mins | Cook time: 15 mins
Decadent and unexpected, this French toast topped with caviar is a show-stopping brunch bite that blends sweet and savory in every forkful.
Recipe by: Chef Jeremy Jarman from The Caviar Co. Tiburon
INGREDIENTS
1 loaf soft brioche or challah bread
4 eggs
1 egg yolk
1 cup half and half
1 tsp vanilla extract
1 tbsp granulated sugar
2 tbsp butter
Maple syrup
Whipped cream to taste
INSTRUCTIONS
1. Slice the challah into 1-inch thick pieces and set them aside to dry slightly while you prepare the custard mixture.
2. In a large bowl, whisk together the eggs, egg yolk, half-and-half, vanilla extract, and sugar until fully combined and smooth.
3. Heat a skillet over medium heat and add ½ tablespoon of butter, allowing it to melt and coat the pan evenly.
4. Dip a slice of challah into the custard mixture, letting it soak for 10–15 seconds. Flip and soak the other side until fully saturated. Lift the bread from the mixture, allowing any excess to drip off. Place it in the skillet and cook for 2–3 minutes on one side, or until golden brown. Flip and cook the other side until evenly browned. Repeat with the remaining slices.
5. Serve warm, topped with maple syrup, whipped cream, and a few dollops of Osetra Caviar.
THIS RECIPE FEATURES:
Osetra Caviar
La crème de la crème, Osetra was the caviar of royals for a reason. This stunning large pearl has a rich amber hue and semi-firm texture with a decadent, almost meaty flavor profile. It’s sometimes referred to as the “Kobe Beef of Caviar” because of its luxurious, buttery mouthfeel.