Creme brulee you can eat for breakfast

March 3, 2009 4:14:03 PM PST
Bubba's Diner shares an easy recipe for crème brulee French toast.

Crème brulee French toast Serves 4 people, with batter to spare

  • 8 slices Texas toast (any 1" thick sliced bread will work)
  • 10 large eggs, 5 yolks and 5 whole eggs
  • 3/4 quart whipping cream
  • 5 ounces brown sugar
  • 1 tablespoon vanilla
  • 1 cup granulated sugar (for garnish)
You are probably going to end up with excess batter. However, you are going to want to make this again the following day if not sooner, so rejoice.

Mix all the ingredients together, but the bread. Make sure all is well combined. Chill well. Re-mix before dipping bread.

For service, heat your griddle to 300 degrees and season with non stick spray or clarified butter. Dip your bread into the batter. Work gently so as not to tear the bread. The trick is to get the batter into the bread, but not have it fall apart. Place the slices on the griddle. You can even spoon some batter on top of the sliced to have some extra soak in. Remember we are making a custard in bread. Basically one of the moistest bread puddings you will ever have. Cooking time will vary depending on your griddle and thickness of bread. The toast will start to puff in the center very slightly when done through.

Remove the toast from the fire and sprinkle the toast with the sugar. Break out the torch and start caramelizing. Be careful because sugar caramelizes very quickly. It can go from pleasing dark to burnt in a heartbeat. You can always add heat, but you can't take it away. Serve immediately with your favorite breakfast meat and whipped butter. You can serve real maple syrup with the dish, but it is sweet as it is. Only one more thing to remember! This dish was created at Bubba's Diner.

About John Sarran:
John is a Culinary Institute of America, Keating Award winning graduate. He studied at the University of Denver, School of Hotel and Restaurant Management, Culinary Institute of America, and has 30 Years in the culinary world from fine dining to casual organic concept feeding. He spent many years in fine dining and multi-unit management before buying Bubba's Diner. Besides being the owner of Bubba's, he also owns Marin Pasta Works. MPW is an artisan organic fresh pasta manufacturing company.

About Bubba's Diner:
Bubba's is proud to be a one of a kind establishment. An amalgam if you will. While rooted firmly in the diner theme, they serve mostly organic and natural foods with an upscale flair. They have 85 items fresh, daily, representing American classics and world-wide favorites. Breakfast is served all day. They serve dinner and lunch all day too. They are proud to be Marin County Certified Green Business. All of their waste cooking oils go directly to making bio-diesel. They support small farms and sustainable agriculture.

566 San Anselmo Ave
San Anselmo CA 94960
Phone: 415-459-6862
Website: www.bubbas-diner.net


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