This award-winning French toast is the real deal. Beyond restaurant worthy, it helped Fegert and his team win first prize in an industry-wide “Iron Chef” competition. It’s totally doable by amateurs, but make sure you have some clean-up help!
Prep and cook time: 1 hour
- 3 eggs
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 sticks butter
- 1/4 teaspoon cinnamon
- 4 bananas, sliced
- 1/2 cup brown sugar
- 2 ounces dark rum
- 6 ounces heavy cream
- 1/2 cup powdered sugar
- 4 ounces bittersweet chocolate
- 12 slices Brioche (1 inch thick)
- 2 tablespoons “raw” sugar
- maple syrup for serving
Whisk together eggs, sugar, cream and vanilla. Set aside.
Melt 1 stick of butter in a large sauté pan over medium heat. Add brown sugar and let dissolve. 1-1 1/2 minutes. Add cinnamon and bananas and remove from heat. Add dark rum AWAY from the heat. Very carefully return pan to stove and bring to a simmer. Carefully flame liquid using a long fireplace lighter. Let alcohol burn off mixture and remove from stove and set aside.
Place heavy cream and powdered sugar in bowl and whip with electric mixer until a stiff peak is reached. Place in refrigerator.
Heat a sauce pot with 2-3 inches of water. Bring to a light simmer. Place stainless steel or glass bowl over water to create a double boiler. Place chocolate in bowl. Using a rubber spatula, mix chocolate as it melts until smooth. Place in a warm area.
Place brioche slices in egg mixture. Heat large non-stick sauté pan with remaining 1/2 stick of butter. Carefully remove slices from batter and place in pan. Sauté 2-3 minutes on each side over medium heat. Remove and place on sheet tray. Evenly sprinkle each circle with raw sugar (about 1/2 teaspoon on each). Use a blowtorch to caramelize the sugar on each piece, about 5-8 seconds. Place 3 pieces slightly overlapped in the center of 4 warmed plates. Using 2 forks in one hand, dip in chocolate (or just drizzle with chocolate).
Top with a dollop of whipped cream.
Sprinkle rim of plate with cinnamon and powdered sugar.
Serve with warm maple syrup on the side.
Cook’s Note: If you don’t have a blowtorch, you can place under broiler to caramelize the sugar.
Complete the Meal: With mimosas, sliced strawberries and bacon.
1 quart heavy cream
1 loaf brioche