Crisp Rice Bourbon Vanilla French Toast
Author: Fish Out of Water Restaurant
Recipe type: breakfast
Serves: 4
- 8 thick cut slices fresh challah or brioche bread
- 4 cups crisp rice pulsed in a food processor until slightly ground
- 1 recipe royale (recipe to follow)
- 4 oz. clarified unsalted butter melted
- 1 banana sliced
- 8 oz. mixed seasonal berries
- 8 oz. grade A maple syrup
- powdered sugar, scant amount
- Royale Ingredients
- 4 whole eggs removed cracked
- ½ cup granulated sugar
- ½ cup freshly squeezed orange juice
- 1 tbsp of cinnamon
- 1 tbsp bourbon vanilla extract
- 1 cup half and half
- ¼ tsp nutmeg
- a small pinch of kosher salt
- Mix all ingredients well until fully incorporated and smooth.
- Preheat oven to 350 F.
- Add clarified butter to the non stick skillet and set over medium heat.
- Submerge each bread slice in royale for 30 seconds in order to allow the bread to absorb the royale.
- Remove from royale and gently crust in the ground crisp rice.
- Carefully add to the preheated non stick skillet.
- Cook on fist side until golden brown.
- Carefully turn over and let finish cooking on the second side in the preheated oven for approximately 8 minutes.
- Remove from oven when entire slice is golden brown and crisp to the touch. allow to drain on a towel.
- Garnish with fresh fruit, banana, syrup and powdered sugar.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2013/06/bourbon-vanilla-french-toast/
3.2.1230