Cinnamon-Vanilla Crème Anglaise French Toast

1. Prepare the Bread

Adjust your oven rack to the middle position and preheat the oven to 275°F (135°C). Use a bread knife to remove the crusts from the pullman or brioche bread, then cut the bread into 1-inch-thick slices. Arrange these slices on a wire rack set over a baking sheet. Bake the bread in the preheated oven for about 30-45 minutes, flipping the slices halfway through, until they are dry and lightly toasted. Once done, let them cool, then increase the oven temperature to 350°F (175°C).

2. Steep the Milk

In a saucier or saucepan, combine the whole milk, cinnamon stick (or pinch of ground cinnamon), split and scraped vanilla bean (or vanilla extract), orange zest strips, and kosher salt. Cook this mixture over medium heat until it begins to steam, but do not let it boil. Once steaming, remove from heat and cover the pan. Let it steep for 30 minutes to allow the flavors to infuse fully.

3. Whisk the Egg Mixture

In a medium bowl, whisk together 1/4 cup (50g) of sugar and the egg yolks until the mixture becomes pale yellow and slightly thickened, which should take about 2-3 minutes.

4. Temper the Eggs

After the milk has steeped, strain the mixture to remove the cinnamon stick, vanilla bean, and orange zest. Pour about one-third of this warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Then, gradually add the rest of the milk mixture, continuing to whisk until fully combined. Set this custard base aside.

5. Soak the Bread

Place the bread pieces into the custard base, ensuring they are well-coated. Allow them to soak for about 5-6 minutes, turning occasionally with a small spatula to ensure even absorption. Once soaked, transfer the bread pieces to a plate.

6. Make the Crème Anglaise

Strain the remaining custard base into a clean saucier or saucepan. Cook over medium-low heat, stirring constantly with a rubber spatula to prevent curdling, until the mixture thickens enough to coat the back of a wooden spoon (this should take about 3-5 minutes). Immediately remove from heat and pour through a fine-mesh strainer into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until ready to use.

7. Cook the French Toast

Melt the unsalted butter in a cast iron skillet over medium heat. Sprinkle 2 tablespoons (25g) of sugar evenly into the skillet. Add the soaked bread pieces and cook until they are golden brown on the bottom, then turn them occasionally to brown all sides, which should take about 4-5 minutes. Transfer the skillet to the oven and bake for an additional 5 minutes to ensure the bread is cooked through.

8. Caramelize the Sugar

Remove the skillet from the oven and carefully flip the bread pieces. Sprinkle the remaining 1 tablespoon (13g) of sugar evenly over the top of the bread. If you have a blowtorch, use it to caramelize the sugar until it forms a crisp, golden crust. If not, you can skip this step and proceed to serving.

9. Serve

Divide the chilled crème anglaise among four plates, creating a pool of sauce. Place the warm French toast pieces on top of the crème anglaise. Serve immediately and enjoy the delightful combination of flavors and textures.