Pearl Sugar & Candied Orange French Toast

- 4 thick slices Challah or Brioche bread
- 2 large Eggs
- 1/2 cup Heavy cream
- 1 tsp Madagascar Bourbon Vanilla Powder*
- 1/2 cupWell Seasoned Belgian Pearl Sugar*
- 1/4 cup Candied Orange Peels, finely chopped*
- 2 tbsp Unsalted butter
- Runamok Sparkle Syrup* and Mascarpone cheese (for serving)

*Available from Well Seasoned

1. Prepare the Custard: In a shallow bowl, whisk together the eggs, heavy cream, and Vanilla Powder until well combined.
2. Soak: Place the bread slices into the custard, letting them soak for 1–2 minutes per side until saturated but not falling apart.
3. Apply the Crunch: Spread the Pearl Sugar onto a small plate. Remove a slice of bread from the custard and press one side firmly into the pearl sugar so the crystals adhere to the surface. Repeat for all slices.
4. Sear: Melt butter in a non-stick skillet over medium heat. Place the bread in the pan, sugar-side down. Cook for 3–4 minutes. The sugar will melt and form a golden, crunchy caramel crust.
5. Flip: Carefully flip and cook the other side for another 2–3 minutes until the bread is cooked through.
6. Garnish: Plate the French toast with the crunchy side up. Top with the Candied Orange Peels, a dollop of mascarpone, and a light drizzle of syrup.