150g brown sugar
¾ cup (180ml) cooking cream
120g unsalted butter, cubed
1 tsp sea salt (or to taste)
½ cup thickened cream
2 tbsp demerara sugar
1 tsp vanilla bean paste
½ tsp ground cinnamon
Pinch sea salt
2 tbsp unsalted butter, for frying
6 slices brioche loaf, sliced about 3cm thick
Berries of your choice
To make the salted caramel sauce, combine the sugar, cream, butter and salt in a saucepan over medium-low heat, stirring constantly until butter melts and sugar dissolves. Set aside to cool slightly and stir in the salt.For the French toast, place the eggs, cream, sugar, vanilla, cinnamon, and salt in a medium bowl and whisk until combined.
Melt half the butter in a large non-stick frying pan over medium-high heat until foaming. Dip half the slices of bread, 1 slice at a time, in the egg mixture and then place in the hot pan. Cook for 1 minute each side or until golden brown. Transfer to a clean plate. Repeat with the remaining butter, bread and egg mixture.
Serve French toast drizzled with salted caramel sauce, with your choice of sliced banana, berries and sprinkled with walnuts.