Thick French Toast with Chocolate Sauce

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Ingredients

Equipment

large bowl
stand mixer
greased loaf pan
plastic wrap
floured work surface
non-stick skillet
sauce pot
kitchen torch or stovetop
oven

Directions

Use 2 solid loaves of unsliced white bread, the cheaper the better.
Mix 1 cup or 240 milliliters of water and 1 cup or 240 milliliters of whole milk, then heat to 95°F.
Add 1 tablespoon or 14 grams of instant yeast to the water and milk mixture, then mix until dissolved.
Add 2 egg yolks and 2 whole eggs, then whisk until combined.
Whisk in 2 tablespoons or 26 grams of granulated sugar.
In a very large bowl, add 5 cups or 750 grams of bread flour and 3 teaspoons or 18 grams of fine sea salt, then combine.
If using a stand mixer (optional), add the liquid mixture and mix on medium-low, adding flour in quarter cup increments until all is added.
Knead for 2 to 3 minutes or until smooth.
Add 5 tablespoons or 70 grams of softened unsalted butter, then mix for 3 to 5 minutes until smooth and supple dough is achieved.
If kneading by hand, replace butter with vegetable oil and add to the liquid mixture before kneading.
Shape the dough into a ball, then place it in a large greased bowl and cover with plastic wrap.
Let the dough double in size for about 1 and a half hours.
Plop the dough onto a floured work surface and divide into two even pieces.
Fold each piece into a rough rectangle.
Roll from the long side to create a tube.
Place each tube into a generously greased 1-pound loaf pan.
Cover with greased plastic wrap and proof for one more hour or until slightly peeked above the pan.
Prepare an egg wash with one egg yolk and a splash of water.
Brush the dough with the egg wash, then bake in a 350°F oven for 35 to 40 minutes until golden brown.
Let the baked bread cool completely.
Cut off the end pieces of the cooled bread and slice into 3 to 4 inch thick segments.
Prepare the custard soak by mixing 3 whole eggs and 2 egg yolks in a deep large bowl.
Add a pinch of allspice, 1 teaspoon or 3 grams of ground cinnamon, and a pinch of ground nutmeg to the eggs.
Whisk in 2 tablespoons or 26 grams of granulated sugar.
Whisk in 1/2 cup or 120 milliliters of heavy whipping cream.
Whisk in 1 and 1/2 cups or 350 milliliters of whole milk to the custard mixture.
Preheat the oven to 375°F.
Heat a non-stick skillet over medium heat and add 2 to 3 teaspoons of butter.
Soak the bread in the custard mixture for about 10 seconds on each side.
Transfer the bread to the skillet and cook for 2-3 minutes until toasted, then flip.
Toast the other side for another 1 to 2 minutes.
Transfer the toasted bread to the preheated oven for 7 to 10 minutes until firmed up and cooked through.
For the chocolate sauce, combine 1/2 cup or 108 grams of white granulated sugar and 1/4 cup or 42 grams of light brown sugar in a medium sauce pot.
Add 1/4 teaspoon or 2 grams of fine sea salt and 1/2 cup or 46 grams of unsweetened cocoa powder, then whisk.
Whisk in 1/2 cup or 118 milliliters of cold water.
Bring the mixture to a boil over medium-high heat, then reduce to low and let simmer until thickened and glossy, about 3 minutes.
Place 4 marshmallows on a skewer and char them with a kitchen torch or stovetop flame until well-charred.
Add the charred marshmallows to the chocolate sauce, turn off the heat, and whisk until melted and combined.
Whisk in 2 teaspoons or 9 grams of vanilla extract to the chocolate sauce.
Ensure the chocolate sauce is warm but not too hot before serving.
Optionally, serve with a fat scoop of vanilla ice cream.