Directions

1. Begin by mixing the milk, cream, eggs, vanilla, kirsch, sugar, and kosher salt together in a medium bowl to make the custard.
2. Then slice the ends off of the brioche Pullman, and cut it into six equal portions.
3. Lay the brioche slices into a casserole dish and pour the custard mixture over top. Let soak for at least 10 minutes, flipping the bread halfway through.
4. Preheat the oven to 350F.
5. In a large pan or cast iron skillet, heat two tablespoons of the butter over medium-high heat until it begins to foam. Place as many of the brioche slices as possible into the pan and cook until golden brown on one side, about 4 minutes, then flip and cook on the other side for another 3 to 4 minutes.
6. Once browned, place the toast onto a parchment lined sheet tray. Continue to cook the other slices until all are brown.
7. Bake the French toast in the oven for 10 minutes at 350F to cook the center through.
8. Once baked, garnish the toast with a couple slices of the foie gras, and some of the cherry confit.
9. Sprinkle the toast with the confectioner’s sugar.