Ingredients:

Pour le pain perdu :

•      3 eggs, beaten
•      1 1/2 Cup of milk
•      1/4 Cup brown sugar
•      4 slices of loaf bread
•      1/4 Cup of butter

For the fleur de sel milk caramel

•      1 conserve de 300 ml de lait condensé sucré (type : Eagle brand)
•      Salt Flower to taste

Pour le foie gras :

•      4 slices of foie gras of about 70 g each
•      Freshly ground salt and pepper
•      3 tbsp. flour

Garniture :

•      3 tbsp. butter
•      2 Apples or pears

How to proceed:

1. Porter une grande casserole d’eau à ébullition, puis déposer la conserve de lait condensé sucré.
2. Maintain a constant boiling for 3 h and ensure the can is always submerged. Cool in the refrigerator.
3. In a bowl, whisk the milk caramel with the fleur de sel. Set aside.
4. In another bowl, mixed all the french toast ingredients, except the bread and butter. Set aside.
5. Dans un grand poêlon, fondre le beurre, puis griller les fruits jusqu'à ce qu'ils soient bien dorés, environ 5 minutes. Réserver.
6. In the same skillet, put each slice of loaf bread previously well soaked with the egg mixture. Cook for about 3 minutes on each side or until the bread is golden brown.
7. Heat another skillet, put salt and pepper and dust lightly the foie gras with flour.
8. Put the foie gras in the skillet and cook for about 1 minute on each side. Quickly remove from the pan. The center must still be pink.
9. Put the bread in a plate and pour the caramel to taste, then add the seared foie gras.
10. Serve immediatly with the grilled fruits.

ADDITIONAL NOTES

Tip
Slightly pour cognac on the fruits before serving, your taste buds will be delighted!

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