Powdered French Toast

In order to make powdered French toast, we took our no-knead brioche and cut it into cubes. We cooked them over medium heat in a sauté pan with generous amounts of sweet butter. Once the brioche was brown and caramelized, we added maple sugar, salt, ground cinnamon, and a few gratings of nutmeg. Then, we cooled the mixture down and puréed it with an equal amount (by volume) of tapioca maltodextrin. The result was a light, sweet powder with crunchy maple-caramel bits that tasted like the essence of French toast. With this as a starting point, we have a wide range of sweet and savory applications to explore, although Amaya prefers to eat it by the spoonful.