the French Toast Roast

This is a complete rethink of french toast called the "French Toast Roast" You're going to carve the "tenderloin" out of a day old loaf of Brioche, inject it with an egg and cream mixture, then sear it and roast it in the oven as you would a pork loin. Bananas Foster's sauce brings it all together.

Next step in the French Toast Roast. With a serrated knife carve out the heart or the "Tenderloin" of the Brioche loaf.

Instead of "soaking" the bread in the eggs, milk and cream mixture, which makes a "omelet" on the out side of each slice, we "inject" the mixture into the center. Injecting will let us slowly cook what is normally just a seasoned egg wash, into a fully formed anglaise in the center.

Dust the out side of the "roast" with granulated sugar. Next step, we're going to sear and caramelize in a roasting pan.

Sear sand caramelize all sides of the "roast" over medium low heat with butter.

The "roast" goes in the oven at 350 for 18 minutes or until an instant read thermometer reads 175-180

A shot of the roasting, internal temp of 180 and that baby is done.

Tent with foil and let it rest. It will stay hot for at least 30 minutes. The center has the texture of a cronut.

She slices beautifully, just like a well rested beef tenderloin.

What the "roast" looks like on the inside. Pure anglaise pudding. Crazy good.

Next the bananas foster sauce. Brown sugar, butter, cinnamon, touch of cream, pecans, pinch of salt. If you want make it more "classic" use dark rum as well.

Behold the French Toast Roast with bananas foster sauce. Enjoy! Serves about 6 people.