French Toast with Champagne Sabayon

Adapted by


For the Champagne Sabayon
18 egg yolks
2 cups Champagne
1 cup sugar
1 cup heavy cream
For the French Toast
2 cups heavy cream
3 large eggs, beaten
¼ teaspoon vanilla extract
¼ teaspoon almond extract
6 tablespoons sugar
2 tablespoons ground cinnamon
To Assemble and Serve
Fresh berries


For the Champagne Sabayon:
Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water, making sure the bowl does not touch the water in the bottom pot. Whisk constantly until thick and foamy. Remove and place over an ice bath, whisking until cool. Whip the chilled cream to soft peaks and gently fold into custard. Set aside.

For the French Toast:
Combine the heavy cream, eggs, and extracts in a large bowl and mix well. In a separate bowl, combine the sugar and cinnamon. Dip the brioche slices in the cream mixture briefly. Sprinkle both sides of the brioche slices with cinnamon sugar.

To Assemble and Serve:
Melt the butter in large skillet or flat top. Add the bread slices. Cook until golden brown, turn and cook on the other side until golden brown. Remove the bread slices from the flattop and place on a plate. Ladle one generous scoop of the Sabayon on the French toast and glaze under the salamander until golden brown. Garnish with fresh berries.