Recipe Brioche French toast with salted butter caramel sauce Sèvre & Belle

For 6 persons :

• 1 brioche butter (280 g)
• 500 ml of milk de nos Fermes Sèvre & Belle
• 2 organic eggs
• 75 g caster sugar
• 1 pinch  of salt
• 25 g of butter Baratte du Crémier doux Sèvre & Belle

Caramel and salted butter sauce
• 200 g of sugar
• 200 ml of liquid cream
• 20 g of butter Baratte du Crémier doux Sèvre & Belle
• 1 pinch de fleur de sel de l’Île de Ré

For the little extra indulgence :
• 4 tablespoons sliveredalmonds (in strips)

Preparation :

1. Heat the liquid cream in a saucepan. Dice the butter.
2. At the same time, in a non-stick pan, bring the sugar to a boil without stirring until the color is dark brown. Then remove from the heat. 
3. Pour the heated cream into the caramel, stirring. Add the diced butter and then the fleur de sel.
4. Bring everything to a boil and simmer for about 2-3 minutes (see a little more, if you want it a little thicker).
5. Remove from heat, put in a pot. Allow to cool to room temperature then store in the refrigerator.
6. In a bowl, break the eggs. Add 75 g of sugar, mix then add the milk and 1 small pinch of salt.
7. Cut the brioche into slices 1 cm thick. Dip them quickly in the mixture made previously.
8. Melt the butter Baratte du Crémier doux Sèvre & Belle in a non-stick pan.
9. Brown the brioche slices over medium-high heat for 2 minutes on one side, then turn them over and continue cooking for 1 minute on the other.
10. Serve the brioche with the salted butter caramel sauce and sprinkle with slivered almonds, previously roasted for a few minutes in the pan.

Recipe by ©Anne Lataillade from the blog www.papillesetpupilles.fr