The Mather Signature Chocolate Banana Creme Brulee French Toast

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!

Serves: 6
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.

Shopping List:

4 eggs
1 quart heavy cream

4 bananas

Bittersweet chocolate
1 loaf brioche
Brown sugar
Dark rum
Maple syrup
Powdered sugar
Raw sugar
Vanilla extract

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