This recipe was featured in Coronado Magazine recently. It is a great home version of what we do at the restaurant.

Gustatory Brioche French Toast

This recipe is a mixture of my grandmother’s French toast and my wife’s love of coconut and crunchy things! We keep it traditional serving it with maple syrup but it also tasted great with fresh berries and whipped cream. The French toast makes a great Monte Cristo Sandwich as well! Just replace the granola with crushed up potato chips. 

1 Cup Cream

1 Cup Milk 

3 Eggs 

¼ Cup Honey 

Pinch Salt 

Pinch Cinnamon

1 Loaf Brioche

1 recipe Granola

8 Tbsp Unsalted Butter 

Mix cream, milk, eggs, honey, salt and cinnamon until smooth. Cut brioche into 1” thick slices. Should get about 12 slices. Dip brioche into mixture, coating all sides. Lay on hot, buttered griddle or skillet and pat top with an even layer of granola. Flip and cook lightly on granola side. Flip back over (so the granola is facing up) onto a cookie sheet and finish in the oven at °350 until dry, about seven minutes. Serve with butter and maple syrup. Enjoy leftover granola as a snack!

Granola

1 ½ Cups Plain Granola 

¼ Cup Shredded Sweetened Coconut 

1/8 Cup Chopped Macadamia Nuts 

2 T Honey 

Mix all ingredients. Lay flat on sheet pan and bake at °350 until golden brown. Stir often while baking.

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