In short: Slices of brioche soaked in a mixture of eggs, milk and sugar, browned on the raclette grill’s plate along with slices of gingerbread and pan-cooked apples. An afternoon-treat dessert that crashes the end of a raclette night.
Chef’s tip
The raclette grill’s plate has spent the evening cooking bacon bits and onions. It deserves a sweet career change. One wipe with a paper towel, and it’s a pastry chef.
The real tip: dip the brioche quickly, two or three seconds per side. Day-old and a little stale, it soaks up the mixture without falling apart; fresh, it turns into a sad sponge. And butter the plate just before each batch: butter burns if you spread it too early.
| Prep time | 15 min |
|---|---|
| Cook time | 15 min |
| Total | 30 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 8 slices of brioche (preferably stale, 2 cm / ¾ in thick)
- 8 slices of gingerbread
- 3 eggs
- 25 cl of whole milk
- 50 g of sugar
- 1 packet of vanilla sugar
- 2 apples
- 40 g of butter
- 30 g of brown sugar (cassonade)
- 1 pinch of cinnamon
- Thick crème fraîche or whipped cream, to serve
Preparation
- Make the custard mix. In a shallow dish, whisk the eggs with the milk, sugar, vanilla sugar and cinnamon.
- Cut the apples. Peel the apples, remove the core and cut them into thin wedges. Roll them in the brown sugar.
- Heat the plate. Set the grill plate on the raclette grill, switch it on and let it heat for 10 minutes. Clean it well if it was used for savory food.
- Caramelize the apples. Lightly butter the plate and brown the apple wedges for 6 to 8 minutes, turning them, until tender and caramelized.
- Soak the brioche. Dip each slice of brioche for 2 to 3 seconds per side in the egg mixture, then let it drain for a few seconds.
- Brown the brioche. Lay the slices on the buttered plate and brown them for 2 to 3 minutes per side. At the same time, toast the gingerbread slices for 1 minute per side.
- Serve. Serve the hot French toast with the toasted gingerbread, the caramelized apples and a spoonful of cream.
Chef’s tips
- Day-old brioche, a little dry, makes French toast that is softer in the center and less soggy.
- Don’t leave the gingerbread on the plate too long: rich in honey, it burns quickly.
- Cook the brioche in small batches to keep the plate good and hot.
- Keep the first slices warm under the upturned raclette pans, on top of the grill.
Variations
- Replace the apples with pears or bananas cut into thick rounds.
- Sweet-and-savory version: slip a thin slice of raclette cheese onto the French toast and put it in the raclette pan for 2 minutes.
- Add a drizzle of salted butter caramel or maple syrup when serving.
Which wine to serve?
A sweet cider, a sweet white wine or, for the kids, a hot chocolate or spiced milk.
Frequently asked questions
Can you make French toast on a raclette grill?
Yes, if the grill has a grill plate or a crêpe plate. Butter it lightly and cook in small batches.
Does the brioche have to be stale?
It’s better: day-old brioche absorbs the mixture without falling apart. Fresh brioche needs an even quicker dip.
How do you clean the plate after savory food?
Let it cool a little, wipe off the grease with paper towels and then a bit of hot water, before putting it back to heat.
🧀 The right grill: the 3-in-1 raclette crêpe maker (pans, grill and crêpes), our comparison.
Read also: Raclette and ham brioche and Mini crêpes on the raclette grill
