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Recipes

French Toast Bread Pudding

Custard base
64oz (weight) eggs, beaten
4 cups milk
1 cup crème fraiche, kendall farms
1 cup maple syrup

Whisk all ingredients together until smooth

Whipped crème fraiche
1 cup crème fraiche
1 cup whipping cream
2 tbsp simple syrup

Whisk all ingredients together until smooth
Fill an ISI canister and charge
Hold for service

Blueberry apricot compote
3 pint blueberries
1 cup frog hollow apricot compote

Mix together and hold for service

Caramel Sauce

6 cups sugar
3 cups butter
2 tsp salt

Heat butter all ingredients over medium heat until melted, and sugar dissolves.  
Stir frequently to ensure even cooking
Reduce to low, and cook until the caramel is copper color (the butter will separate but the sauce will eventually bring everything back together)

French toast – 12 servings
Serving dish: small rectangle staub cast iron

18 slices brioche ¾” cut, cut in half to make rectangles
Custard base
3 cups caramel sauce

Soak slices of brioche in custard
Ladle ¼ cup caramel sauce into each cast iron
Place three slices of brioche overlapping in each cast iron with the crust side down
Hold for service

French Toast – Final dish

Serving dish: wood board with French toast in cast iron, crème fraiche and berries in red mini cocotte

1.5 oz Blueberry apricot compote
¼ cup berries

At pick up bake for 12-15 minutes, brush with melted butter and brown in salamander
Top with blueberry apricot compote
Fill cocotte ¾ with crème fraiche from ISI, Place berries on top