Modes

Ingredients

• 6 slices brioche or challa
• 2 eggs
• 1 cup heavy cream
• 1/3 cup sugar
• 1 tablespoon brandy or other liqueur (optional)
• clarified butter for the Wolf Griddle
• unsalted butter
• 6 Pink Lady apples, peeled, cored, and halved lengthwise
• 3 tablespoons unsalted butter
• ½ cup sugar
• 1 vanilla bean, split and scraped or 1 tablespoon vanilla bean paste
• 2 strips lemon zest
• 3 tablespoons (+/-) brandy or Calvados
• 1 cup heavy cream
• crumbled chocolate wafers for garnish

Instructions

Preheat the Wolf Convection Oven to 200°F in the Warm Mode. Preheat the Wolf Griddle to 325°F. Prepare the batter for the pain perdu (French toast) by whisking together the eggs, cream, sugar, a pinch of Kosher salt, and, if using, the liqueur. Place the sliced bread into the batter and allow to soak for about 30 seconds.

When the Wolf Griddle is hot, spread a couple of tablespoons of the clarified butter on the Wolf Griddle and allow to heat briefly. Remove the bread from the batter and place on the Wolf Griddle. Dot the spaces between the bread with unsalted butter and allow the bread to brown on the first side for 2 to 3 minutes. Turn and cook on the second side for another 4 to 5 minutes. Remove to an ovenproof platter or pan and place in the warm Wolf Convection Oven while preparing the apples.

Heat a large sauté pan over medium heat and add the butter. When the butter foams, add the sugar, vanilla, lemon zest, and apples. Toss to coat the apples.

Cook, moving the pan frequently until the apples are golden brown in color. Remove from the heat and add the brandy or Calvados. Ignite to burn off the alcohol and, when the flame subsides, add the cream.

Reduce the heat and simmer the cream until it is thickened and syrupy.

To serve the dish, cut the pain perdu into small triangles and place in a bowl. Top with the apples and spoon some of the reduced sauce over the entire dessert. Garnish with crumbled chocolate wafers and serve warm.