Brûléed French Toast with Blueberry Preserved-Lemon Compote

Ingredients

• 525 g Bread Flour (high‑protein bread flour)
• 289 g Whole Milk (room temperature)
• 27 g Granulated Sugar (for dough)
• 13.5 g Kosher Salt (fine kosher salt)
• 3.44 g Instant Yeast (active dry or instant)
• 1.7 g Diastatic Malt Powder (optional, improves texture)
• 40 g Unsalted Butter (room temperature, cut into cubes)
• 150 g Pre‑Ferment Flour (same bread flour as dough)
• 150 g Pre‑Ferment Milk (room temperature)
• 0.5 g Pre‑Ferment Yeast (about ¼ tsp instant yeast)
• 300 g Blueberries (fresh or frozen, halved if large)
• 200 g Granulated Sugar (Compote) (1 cup for compote)
• 1 tsp Preserved Lemon (finely chopped, about ¼ of a piece)
• 1 pinch Salt (Compote)
• 15 ml Fresh Lemon Juice (optional, for acidity)
• 5 ml Vanilla Extract (Compote) (1 tsp)
• 240 ml Maple Syrup (real, 100% maple)
• 15 g Red Miso Paste (1 tbsp)
• 5 ml Mirin (1 tsp)
• 15 ml Spiced Rum (1 tbsp, optional)
• 28 g Unsalted Butter (Syrup) (2 tbsp, cut into pieces)
• 240 ml Heavy Cream (for whipped cream)
• 60 g Crème Fraîche (room temperature)
• 12 g Granulated Sugar (Whipped Cream) (1 tbsp)
• 5 g Salt (Whipped Cream) (1 tsp)
• 2.5 ml Vanilla Extract (Whipped Cream) (½ tsp)
• 108 g Egg Yolks (6 large yolks)
• 360 ml Whole Milk (Custard) (1½ cups)
• 360 ml Heavy Cream (Custard) (1½ cups, can use half‑and‑half)
• 1 tbsp Orange Zest (zest of one orange)
• 25 g Granulated Sugar (Custard) (2 tbsp)
• 5 ml Vanilla Extract (Custard) (1 tsp)
• 0.5 tsp Ground Nutmeg
• 0.5 tsp Ground Cardamom
• 0.5 tsp Ground Cinnamon
• 113 g Unsalted Butter (Brûlée) (½ cup, melted)
• 220 g Dark Brown Sugar (1 cup, packed)
• 28 g Unsalted Butter (Frying) (2 tbsp for pan‑frying)

Instructions

1. Make the Pre‑Ferment (Pish)

   Combine 150 g bread flour, 150 g whole milk, and 0.5 g instant yeast in a small bowl. Stir until all flour is hydrated. Cover with plastic wrap and let sit at room temperature for 12–24 hours.

   Time: PT10M

2. Mix the Dough

   In the stand‑mixer's bowl, add 525 g bread flour, 289 g whole milk, 27 g sugar, 13.5 g kosher salt, 3.44 g instant yeast, 1.7 g diastatic malt, and the entire pre‑ferment. Mix on low until no dry patches remain, forming a shaggy dough.

   Time: PT5M

3. Incorporate Butter

   Add 40 g softened unsalted butter one piece at a time, waiting for each piece to fully emulsify before adding the next.

   Time: PT5M

4. Knead the Dough

   Knead with the dough hook for an additional 5–7 minutes, aiming for 10–12 minutes total kneading. The dough should be smooth, elastic, and pass the window‑pane test.

   Time: PT7M

5. First Cold Ferment

   Shape the dough into a tight ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 16 hours.

   Time: PT0M

6. Shape the Loaf

   Remove dough from fridge. Cut the ball in half, stack the halves to form a rectangle about 13 in wide, then roll tightly into a log, sealing the seam. Place the log into a generously buttered Pullman pan, cover, and refrigerate for another 12 hours.

   Time: PT10M

7. Final Proof

   Remove the pan from the fridge and let rise at room temperature until the dough reaches 80–85 % of the pan height (about 60–90 minutes).

   Time: PT0M

8. Bake the Bread

   Preheat oven to 450°F. Bake with the Pullman lid on for 10 minutes, then reduce temperature to 400°F and bake 25 minutes. Remove the lid and bake an additional 10–15 minutes until the crust is deep golden‑brown.

   Time: PT45M

   Temperature: 450°F then 400°F

9. Cool the Bread

   Transfer the loaf to a cooling rack and let it cool completely, at least 4 hours, before slicing.

   Time: PT0M

10. Blueberry Preserved‑Lemon Compote

    In a saucepan combine 300 g blueberries, 200 g sugar, the chopped preserved lemon, a pinch of salt, and optional 15 ml lemon juice. Simmer 5–10 minutes, stirring occasionally, until berries break down. Finish with 5 ml vanilla extract and adjust acidity if needed.

    Time: PT10M

    Temperature: medium heat

11. Miso‑Maple‑Rum Syrup

    Combine 240 ml maple syrup, 15 g red miso, 5 ml mirin, and 15 ml spiced rum in a small saucepan. Bring to a bare simmer, stirring until miso dissolves. Remove from heat and whisk in 28 g butter until glossy.

    Time: PT5M

    Temperature: medium heat

12. Crème Fraîche Whipped Cream

    In the stand‑mixer's bowl, combine 240 ml heavy cream, 60 g crème fraîche, 12 g sugar, 5 g salt, and 2.5 ml vanilla extract. Whip on high speed until stiff peaks form.

    Time: PT5M

13. Orange‑Spiced Custard

    Blend 108 g egg yolks, 360 ml whole milk, 360 ml heavy cream, orange zest, 25 g sugar, 5 ml vanilla, and the three spices (nutmeg, cardamom, cinnamon) until completely smooth.

    Time: PT5M

14. Stale the Bread

    Slice the cooled loaf into 1‑inch thick pieces. Place slices on a baking sheet and bake in a 200°F oven for 1 hour, until the exterior is dry but the interior remains slightly soft.

    Time: PT60M

    Temperature: 200°F

15. Soak in Custard

    Arrange the stale slices in a high‑walled rimmed baking sheet. Pour the custard over the slices, ensuring each piece is fully covered. Let soak for about 45 minutes, flipping halfway through.

    Time: PT45M

16. Pan‑Fry the French Toast

    Heat a large skillet over medium heat and melt 28 g butter. Fry each custard‑soaked slice 3–4 minutes per side, until golden brown and crisp.

    Time: PT10M

    Temperature: medium heat

17. Prepare Brûlée Sugar Layer

    In a saucepan melt 113 g butter, then whisk in 220 g dark brown sugar until smooth. Spread the mixture evenly on the bottom of a non‑stick rimmed baking sheet.

    Time: PT5M

    Temperature: medium heat

18. First Brûlée Bake

    Place the fried French toast slices on top of the butter‑brown‑sugar layer. Bake in a preheated 375°F oven for 25 minutes.

    Time: PT25M

    Temperature: 375°F

19. Flip and Second Bake

    Flip the toast pieces onto a non‑stick rack (brûlée side up) and bake another 10–15 minutes, or until the sugar crust is deep amber and crisp.

    Time: PT15M

    Temperature: 375°F

20. Optional Broil for Extra Crunch

    If a sharper crackling is desired, move the rack to the oven’s broiler for 3–5 minutes, watching constantly.

    Time: PT5M

    Temperature: high broil

21. Plate and Serve

    Stack or fan the brûléed French toast on plates. Drizzle generously with the miso‑maple‑rum syrup, spoon over blueberry compote, and add a dollop of crème fraîche whipped cream. Finish with a light dusting of powdered sugar if desired.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (may reduce gluten)
• Instead of Whole Milk: 2% Milk
• Instead of Granulated Sugar: Honey (adjust amount)
• Instead of Kosher Salt: Table Salt
• Instead of Instant Yeast: Active Dry Yeast (use 25% more)
• Instead of Diastatic Malt Powder: Malt Extract (use less)
• Instead of Unsalted Butter: Margarine
• Instead of Pre‑Ferment Flour: All‑Purpose Flour
• Instead of Pre‑Ferment Milk: 2% Milk
• Instead of Pre‑Ferment Yeast: Active Dry Yeast (use 25% more)
• Instead of Blueberries: Frozen Blueberries
• Instead of Granulated Sugar (Compote): Maple Syrup (reduce other liquids)
• Instead of Preserved Lemon: Fresh Lemon Zest + pinch salt
• Instead of Fresh Lemon Juice: Lime Juice
• Instead of Vanilla Extract (Compote): Vanilla Paste
• Instead of Maple Syrup: Pure Agave Syrup
• Instead of Red Miso Paste: White Miso (milder)
• Instead of Mirin: Rice Vinegar + pinch sugar
• Instead of Spiced Rum: Dark Rum
• Instead of Unsalted Butter (Syrup): Margarine
• Instead of Heavy Cream: Whipping Cream
• Instead of Crème Fraîche: Mascarpone (slightly sweeter)
• Instead of Granulated Sugar (Whipped Cream): Powdered Sugar
• Instead of Vanilla Extract (Whipped Cream): Vanilla Paste
• Instead of Whole Milk (Custard): 2% Milk
• Instead of Heavy Cream (Custard): Half‑and‑Half
• Instead of Orange Zest: Lemon Zest
• Instead of Granulated Sugar (Custard): Honey (reduce other liquids)
• Instead of Vanilla Extract (Custard): Vanilla Paste
• Instead of Ground Nutmeg: Mace
• Instead of Ground Cardamom: Ground Cinnamon
• Instead of Ground Cinnamon: Ground Nutmeg
• Instead of Unsalted Butter (Brûlée): Margarine
• Instead of Dark Brown Sugar: Turbinado Sugar
• Instead of Unsalted Butter (Frying): Clarified Butter

Equipment Needed

• Kitchen Scale
• Stand Mixer with Dough Hook
• Mixing Bowls
• Plastic Wrap
• Pullman Loaf Pan (13‑inch)
• Oven
• Rimmed Baking Sheet (non‑stick)
• Saucepan
• Blender or Immersion Blender
• Whisk
• Spatula
• Knife
• Cutting Board
• Cooling Rack
• Oven Mitts
• Broiler (or oven’s top heating element) (optional)

Critical Steps — Do Not Skip

• Hydrating the pre‑ferment fully
• Developing strong gluten during kneading
• Cold fermenting for flavor and structure
• Shaping without trapping air pockets
• Baking with lid then uncovering for crust development
• Staling the bread to the correct dryness
• Soaking the toast just enough to absorb custard without becoming mush
• Creating a uniform butter‑brown‑sugar layer for the brûlée

Chef Tips from the Video

• Use a kitchen torch for the final brûlée step if your broiler is uneven.
• A pinch of sea salt on the compote brightens the blueberry sweetness.
• For extra orange aroma, add a splash of orange liqueur to the custard.
• If you prefer a sweeter custard, increase sugar by 1‑2 tbsp.

Troubleshooting

Storage

Refrigerator: Store any leftover French toast in an airtight container for up to 2 days; re‑heat in a skillet.

Freezer: Freeze individual slices wrapped tightly in plastic and foil; re‑heat in a toaster oven.

Room temperature: Do not leave assembled French toast at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pre‑ferment the night before.
• Bake the Pullman loaf a day ahead and store it wrapped at room temperature.
• Make the blueberry compote and miso‑maple syrup up to 2 days in advance; re‑heat gently before serving.
• Whip the crème fraîche cream a few hours ahead and keep chilled.
• Custard can be blended and refrigerated; give it a quick whisk before soaking the toast.