French toast with custard cream | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Cut the bread into quarters.
Put (A) in a bowl in order and mix each time.

Arrange the bread on the tray, and pour the egg mixture into it while straining it with a tea strainer.
Turn the bread over so that the egg mixture spreads over the bread, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes to 1 hour.

Put (B) in a bowl in order and mix each time.
Sift in the cake flour and mix until there are no lumps.

Strain Step 3 with a tea strainer, cover with plastic wrap, and heat in a 600W microwave oven for 1 minute and 30 seconds.
Take it out, mix it with a whisk, and heat it again in the microwave at 600W for 1 minute.
Mix well and heat again in the microwave at 600W for 40 seconds.

Mix 4 well, then add (C) and mix.
Cover the cream with plastic wrap and place in a bowl of ice water.
When the heat is removed, chill in the refrigerator for 30 minutes to 1 hour.

Mix 5 until smooth and put in a piping bag.
Close it and chill it in the refrigerator.

天板にクッキングシートを敷く。
2の食パンを並べ、170℃のオーブンで15分焼く。
粗熱が取れるまで10分程冷ます。

食パンの耳がない方に菜箸を使って穴を開け、カスタードクリームを中に絞って完成。