Bread is Gold

MAKE THE BREAD CRISPS

Preheat the oven to 180°Ca. Line a baking sheet with parchment paper. Arrange the bread on the baking sheet 2 cm apart. Bake until crispy and golden brown, about 4 minutes. Let cool. Sprinkle with the gold powder.

MAKE THE BREAD AND SUGAR CREAM

In a medium pan, heat the bread and brown sugar over medium heat and cook until caramelized, about 3 minutes. Add half the milk and simmer until almost all the liquid has evaporated. Add the remaining milk and the cream, bring to a boil, and cook for 3 minutes. Remove from the heat and let cool. Transfer to a blender and blend on high speed until smooth, about 3 minutes. Strain through a fine-mesh sieve two times. Cover and refrigerate. Once cold, whisk until stiff peaks form and transfer to a pastry (piping) bag.

MAKE THE SALTED CARAMEL ICE CREAM

In a small pot, bring the cream to a boil over medium heat. In a medium pan, melt the brown sugar over medium heat until completely melted, about 3 minutes. Add the warmed cream and salt, remove from the heat, and whisk. Strain through a fine- mesh sieve into a clean pan. Add the milk and generous 200 ml water. Return to the heat and bring to 40°C over medium heat, then simmer for 2 minutes until it reaches 80°C. Remove from the heat and let cool. Cover and refrigerate until well chilled. Transfer to an ice-cream machine and process according to the manufacturer’s instructions. (If you don’t have an ice-cream machine, freeze the mixture until hard enough to scoop.)

MAKE THE CARAMEL CROUTONS

In a medium pan, heat the bread and brown sugar over medium heat and cook, stirring, until the sugar caramelizes and coats the bread, about 5 minutes. Transfer to a baking sheet lined with parchment paper and let cool. Store in an airtight container.

TO SERVE

Place a scoop of the salted caramel ice cream on each plate and top with 5 caramel croutons, 1 tablespoon bread and sugar cream, 5 more caramel croutons, and 1 more tablespoon bread and sugar cream. Garnish with 1 bread crisp.