french toast crunch

4 slices pan de mie
or texas toast
1/2 cup butter
tempered (see notes below)
2 cups granulated sugar
(see notes below)
2 cups half and half
4 oz condensed milk
  • hand-held blow torch
  • jelly roll pan & cooling rack
My husband's current food crush is on Mission Street Food. He’s been following them since they were a food truck, so he was really excited to receive the new MSF book last week. He was fullly engrossed in the book and just loves the story of their success and the humor of the authors. We decided to procure the ingredients and equipment (blow torch) to make the easiest recipe in the book, French Toast Crunch. I actually think that that my husband just used this recipe as an excuse to buy a blow torch. :)

Adapted from Anthony Myint and Karen Leibowitz’s Mission Street Food: Recipes and Ideas from an Improbable Restaurant.
Slice bread into 3/4” to 1” slabs. Spread 2 tablespoons of butter on each slice of bread. (Anthony and Karen write “It’s okay. This is dessert.”)
Toast or bake bread until edges are brown. Dip each piece into a plate of sugar to coat, sprinkle extra to even it out. Lay out toast on a metal rack over a cookie sheet.
Set the torch to its maximum setting and char the sugar 2-3 inches away, avoiding the edges, using a consistent motion to even out the char. Stop when you reach a medium brown color; the color may continue to deepen.
Whisk the condensed milk into the half and half to taste. Plate each piece of toast onto a pool of the sweetened milk mixture.
source: Mission Street Food
The MSF book lists multiple variations to this base recipe.