2 slices 1/2" thick brioche <Step 3 - french toast>
1/4 cup granulated sugar <Step 3 - french toast>
3 tablespoons ground cinnamon <Step 3 - french toast>
3 tablespoons feulletine (pulsed in food processer to break up) <Step 3 - french toast>
3 whole eggs <Step 3 - batter>
1 cup whole milk <Step 3 - batter>
2 tablespoons vanilla extract <Step 3 - batter>
1 oz gran marnier <Step 3 - batter>
<Step 1> For the pecan praline topping:
In a heavy bottom sauce pan, begin melting the butter on a medium heat. You need to bring it to a foaming point. At this point add in pecans and praline paste. Allow to cook on medium for three minutes, then add in brown sugar and let sugar completely dissolve and achieve syrup consistency. Deglaze with the brandy and then add in heavy cream and lower mixture to a simmer. Allow to cook on low heat for an additional 12 minutes. The mixture should resemble a thick sticky bun like topping. Reserve at room temperature.
<Step 2> For amaretto whipped cream:
In a kitchen aid mixer on medium speed, begin spinning the cream. As it begins to thicken, add in the sugar, vanilla, and amaretto and whip until stuff peaks are achieved. Reserve chilled.
<Step 3> For the french toast + batter:
Mix the batter and hold chilled. Soak both slices of brioche in batter for 15 seconds, and then place in mixing bowl with sugar, cinnamon, and feulletine and make sure it is coated on both sides.
<step 4> In a nonstick saute pan, place 1 tsp whole butter and melt down on medium heat. Now place the coated brioche slices in the pan and allow to cook about 2 1/2 minutes on each side. The French toast should be golden brown with a sweet crispy exterior(from the feulletine cinnamon sugar).
Spread amaretto whipped cream on one side of each slice and sandwich them together. Spoon the pecan praline mix over top and place in broiler or high heat oven for 30 seconds to crisp the coating slightly.
<step 5> Pull from the oven. Slice in half diagonally and serve with fresh berries and warm maple syrup.