i've been cooking and learning about food all of my life, all over the world. here's a glimpse into how i think about food.

 

follow chef daniel:

Form created by: www.ReignJoomla.com

a dish a day: a new dish. everyday. no repetition.

FRIDAY, SEPTEMBER 13, 2013

brioche pain perdu

vanilla bourbon sauce, figs and toasted hazelnuts

Thoughts:
french toast and alcohol makes me happy for two reasons: it is delicious and it is ridiculously easy to make. to make this french toast i mixed 4 eggs, 1 cup of milk, 1 tahitian vanilla bean, a shot of bourbon, 1/2 cup of sugar and a pinch of salt. i cut up a beautiful brioche, toasted it lightly and threw it into the mixture for about 30 minutes. then i heated up a cast iron skillet and melted some cultured butter. carefully, i placed each piece of sopping toast into the skillet and cooked them slowly. while they were cooking i sliced some figs and toasted some almonds for garnish.

once the french toast was done, i plated it on top of some creme fraiche and garnished with fruit and nuts and a bit of pure vermont maple syrup mixed with bourbon and vanilla. a great dessert, breakfast, snack or late night binge.