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Sunday Breakfast

Creme Brulee French Toast

Nothing says Sunday better than French Toast, real Maple Syrup & sausage.

We like it a tad elegant, Creme Brulee French Toast.

What's the secret to Creme Brulee?

(1)Getting the griddle "just hot enough"

(2) browning the cane sugar in the Creme Brulee recipe on the outside

(3) lightly toasted sea salt sour dough bread is a charm: salt tastes good with sugar & helps it caramelize better.

Here's the recipe:

Creme Brulee French Toast

6-8 slices of sourdough bread (if you can find sea salt sourdough thinly sliced, this is the best, brioche & cinnamon raison bread are OK substitutes, but sour dough has "the right cut" taste combination with creme brulee: "slightly sour with sort of sweet."

1 1/2 cups whole milk

4 large eggs

1 TBS Vanilla Extract

1/4 teas. Nutmeg

1/8 teas. sea salt

1 teas. grated orange zest

1/4 cup granulated sugar

2 TBS organic olive oil

Confectioner's Sugar for dusting

In a large mixing bowel, whisk eggs adding milk, extract, spices, zest and sugar.

Heat a flat surface griddle pan to hot, oiled with olive oil, soak bread in Creme Brulee mixture, being careful not to oversaturate your bread & place it on griddle for 1-2 minutes, flip and serve in 1-2 minutes, after lightly dusting with powdered sugar.

Plates sausage to be added should be ready to go, add a fresh strawberry for curb appeal.


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