Darjeeling Tea Pain Perdu With Condensed Milk Butter

• For the condensed milk butter
• 4 ounces sweet (unsalted) butter, softened
• 1 can sweetened condensed milk
• 1/4 cup powdered sugar
• 2 teaspoons flaky salt
• For the Darjeeling tea pain perdu
• 4 1-inch thick slices day old brioche
• 1 1/2 cups heavy cream
• 4 bags Darjeeling tea, or 4 tablespoons tea leaves
• 1 split vanilla bean
• 2 tablespoons honey
• 4 eggs
• 1 pinch salt
• 1/4 cup raw sugar
• 3 tablespoons clarified butter or ghee

1. Beat butter and sugar with a hand mixer or in the bowl of a standing mixer on high, until creamy and light.
2. With mixer running, slowly pour in condensed milk to incorporate.
3. Turn off mixer and fold in salt.
4. The butter will keep for a few days in the fridge.
5. Combine cream, vanilla bean, tea, and honey in a saucepan.
6. Bring to a boil over medium heat, then reduce heat and let simmer 4 to 5 minutes. Remove from heat and let sit at least 1 hour. Strain and cool. (You can do this a day ahead.)
7. Whisk eggs with salt. Whisk cooled cream into eggs slowly.
8. Dip bread into cream/egg mixture and set in baking dish, letting everything soak in well.
9. Pour remaining cream/egg mixture over top and let sit for at least an hour or refrigerate overnight.
10. Heat butter in a saute pan over medium high heat.
11. Sprinkle bread with raw sugar. Fry first on the non-sugared side, then flip, making sure to cook all the way through.
12. Serve warm with a healthy dollop of condensed milk butter.

butter, sweet, condensed milk, powdered sugar, flaky salt, perdu, brioche, heavy cream, darjeeling tea, vanilla bean, honey, eggs, salt, sugar, butter

Taken from food52.com/recipes/20771-darjeeling-tea-pain-perdu-with-condensed-milk-butter (may not work)