Distinctive breads and toppings more noteworthy than maple syrup transform French toast into an even-more-indulgent treat.
By Christine LaFave Grace, Associate Editor
This article first appeared in the 1 December 2009 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. Visit the R&I website to find out more about the magazine or to search its recipe database.
Blueberry Stuffed French Toast(pictured above)
Mimis Cafe, multiple locations. The three-daypart casual-dining chain, based in Irvine, Calif., sandwiches sweetened cream cheese mixed with blueberries between slices of blueberry-bread French toast and warms the stack on the griddle. Mixed-berry sauce, fresh strawberries and blueberries provide a colorful topping.
Chocolate Decadence French Toast
Norma's at Le Parker Meridien, New York City. A quick bread made with yogurt, cocoa powder and chocolate chips stars in this breakfast/brunch spot's rich rendition. Slices dipped in orange-liqueur-spiked batter are griddled and then layered with strawberry-pistachio sauce and garnished with Devonshire cream, chocolate sauce and a candied orange slice.
Tropical French Toast
Chaise Lounge, Chicago.
Brioche French Toast
UpStairs on the Square, Cambridge, Mass. House-made brioche dipped in buttermilk and fried in butter is the foundation for Executive Chef Steven Brand's version of the a.m. classic. The wedges are served atop brandy-infused custard and crowned with candied pecans and fruit that changes seasonally-berries in summer, bananas or pears in winter.