French Toast with Truffle & Monarq Osetra Caviar

Preparation

For the French toast:

1. Cut the brioche into uniform slices of about 125g and let it dry for one to two hours.
2. In a mixing bowl, combine the milk, cream, egg, and 30g of sugar.
3. Soak the brioche pieces for 1 minute, then pan-fry them on both sides with 20g of butter and the remaining brown sugar.

For the truffle butter:

1. Whisk 40g of butter with about 40g of grated or chopped truffle.
2. Season with sugar and salt. Assembly:
3. Warm up the brioche in the oven, then once warm, brush it with the truffle butter.
4. Grate a few pieces of fresh truffle.
5. Top with a generous serving of Monarq Osciètre Caviar.

Recipe created by Jacopo Romagnoli, Chef of the Café de la Plage restaurant at the Grand Théâtre de Genève.