Churro French Toast with Chocolate Sauce

Ingredients

• 18 thick slices brioche (3cm thick)
• 23 large eggs
• 3100ml whole milk
• 42 tbsp caster sugar
• 51 tsp ground cinnamon
• 6½ tsp vanilla extract
• 750g butter
• 84 tbsp demerara sugar mixed with 1 tsp cinnamon (for coating)
• 9200g 70% dark chocolate (chopped)
• 10150ml double cream
• 112 tbsp strong espresso
• 12200g mascarpone
• 131 vanilla pod (seeds scraped)
• 141 tbsp icing sugar

Instructions

1. 1Make the chocolate sauce: heat cream until just simmering, pour over chopped chocolate and espresso. Stir until glossy and smooth. Keep warm.
2. 2Whip mascarpone with vanilla seeds and icing sugar until light and creamy. Refrigerate.
3. 3Whisk eggs, milk, caster sugar, cinnamon, and vanilla together in a wide shallow bowl.
4. 4Dip brioche slices in egg mixture, coating well on both sides and allowing to soak for 30 seconds each.
5. 5Melt butter in a heavy pan over medium heat. Fry soaked brioche 2-3 min per side until deeply golden and caramelised.
6. 6Immediately roll cooked toast in cinnamon-demerara sugar to coat all sides, mimicking churro crust.
7. 7Plate two slices per portion. Serve with warm chocolate sauce in a small pouring jug alongside vanilla mascarpone.