Entrées
Banana Crème Bruléed Brioche French Toast
Ingredients
- 3 slices Chef's Line® Thick-Cut Sliced Brioche Loaf
- 1 tsp. Monarch® Pure Vanilla Extract
- 2 ea. Glenview Farms® Extra-Large Shell Eggs
- 16 oz. Glenview Farms 2% Milk
- 1/2 tsp. Monarch Ground Cinnamon
- 2 T Monarch Granulated Cane Sugar
- 1 oz. Glenview Farms Unsalted Solid Butter, Grade AA
- 1 ea. Cross Valley Farms® Yellow Banana, sliced
- 2 oz. Rykoff Sexton® Pure Grade A Dark Amber Maple Syrup
- 1 ea. Fresh Strawberries, sliced
- 1 T Monarch Powdered Confectioner 10X Cane Sugar
PREPARATION
- Preheat griddle to 350°F.
- In a large mixing bowl, combine milk, eggs, cinnamon, vanilla and sugar. Whisk until fully combined.
- Melt butter on griddle and evenly spread across the surface. Dip brioche slices in egg batter, then place on buttered griddle. Cook until both sides are caramelized and golden brown.
- Sprinkle a few tablespoons of the sugar on top of the sliced bananas. Place the sugared bananas on a metal sheet pan. Use a portable blowtorch to caramelize the sugar on the bananas. Watch closely so as to not burn the sugar.
- Serve with maple syrup and garnish with fresh strawberries and powdered sugar.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1