Brioche French Toast
For the cream, beat eggs, vanilla sugar and sugar with a hand mixer on the highest speed, about 7 minutes. In batches, sift in flour, whisking to incorporate. Whisk in cream until smooth and stir in rum. Cut brioche lengthwise and dip cut sides in cream.
Heat a large pan. Sprinkle in 50 grams (approximately 2 ounces) sugar and cook, stirring with a wooden spoon, until caramelized, about 1 minute. Add butter and soaked Brioche slices and fry until golden brown. Arrange brioche slices on a plate and serve dusted with powdered sugar.