Cardamom, tonka bean and orange-infused French toast


  • 1 brioche bun
  • 500 g of milk
  • 100 g of cream
  • 60 g of sugar
  • 10 g of cardamom
  • 1 tonka bean
  • 1 orange
  • Caramelising sugar


To prepare this recipe for infused French toast, start by infusing the milk and cream with the cardamom, sugar and tonka bean in the SmartVide sous-vide cooker at 85ºC for 1 hour.

After one hour, cool and set the mixture aside.

Then cut the brioche into 10 cm x 4 cm x 5 cm blocks and place them in a shallow pan.

Also remove the segments from the orange by peeling it while it is still alive. Put to one side.

To infuse the brioche, put it in the milk and using vacuum cycles in the machine, the brioche is infused. Turn it over between cycles.

When the toast is soaked, caramelise it.

Finally, arrange the orange segments.

In this recipe, the sous-vide cooking technique helps infuse the brioche without having to leave it to soak overnight. This saves a lot of time.

Notes from the chef