Instructions

For the sponge

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  1. For the sponge: Mix the warm milk, yeast and 1 cup flour in the bowl of a stand mixer. Sprinkle the remaining cup flour over the top of the sponge. Let the sponge rest at room temperature for 40 minutes.

For the dough

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  Add the flour, granulated sugar, salt and 4 eggs to the bowl with the sponge and mix with the dough hook until you have a nice cohesive and elastic dough, 10 to 15 minutes. Add the cold butter a little at a time until incorporated and you have a smooth dough. Place the dough in a buttered bowl, then cover with plastic and rest for 2 1/2 hours. Punch down the dough, then re-cover and let it rest in the refrigerator overnight.

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  1. The next day, pull the dough from the fridge and form a rectangle, folding the dough over three times to shape the loaf. Place in a loaf pan and let rest, loosely covered at room temperature, until it has noticeably risen.

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  1. Preheat the oven to 350 degrees F.

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  1. Beat the remaining egg in a cup with 2 tablespoons water for the egg wash. Brush the dough with the egg wash, then bake until a deep golden brown, 25 to 30 minutes. Let cool.

For the strawberries

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  Cut half the strawberries in half and toss them with the granulated sugar and 1 teaspoon water in a bowl. Let macerate at room temperature 30 minutes.

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  1. Transfer the berry mixture to a blender and blend until smooth, adding a little water if needed. Halve the remaining strawberries.

For the vanilla cream:

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  Whip the cream, granulated sugar and vanilla to stiff peaks. Refrigerate, covered, until ready to use.

For the walnut crumble

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  1. For the walnut crumble: Place the granulated sugar in a clean nonreactive pan. Add enough water to dissolve the sugar, then cook on high heat until you have a nice golden-brown color. Add the nuts and mix carefully (the sugar is very hot). Place on a sheet pan lined with a nonstick mat and let cool completely.

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  1. Place the cooled brittle in a food processor and blend until you have the consistency of sand.

For the royal

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  Mix the heavy cream, vanilla and eggs together to incorporate thoroughly.

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  1. To assemble the French toast: Slice the bread and let it dry out for an hour or so.

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  1. Dip each slice of bread in the royal and immerse. Place the brioche in a buttered medium hot pan. Cook until golden brown. Place on a plate, then drizzle with strawberry sauce; garnish with strawberries and whipped vanilla cream. Finish with the crumble and Vermont maple syrup. Top with confectioners’ sugar and you are ready to go. Repeat to make more servings.