Four Stars: Toast of the Town
Baked or fried, stuffed or topped, French toast unites dayparts as a conductor of rich tastes and textures.
By Margaret Sheridan, Senior Editor -- Restaurants & Institutions, August 1, 2005
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PB&J French Toast Food 101, Atlanta. Peanut-butter-and-jam sandwiches migrate from lunch to brunch. Brioche slices, spread with house-made strawberry preserves and cashew butter, hold orange-flavored cream cheese. Assembled prior to a dip in egg wash, each order is browned and then warmed in an oven. Served “slightly oozing,” it is priced at $9; food cost is $3.10.
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Strawberry Skillet French Toast Clyde’s Restaurant Group, Washington, D.C. This versatile brunch favorite can be made in individual four-inch pans or hotel pans for catering. Cubes of challah, Pullman loaf or cinnamon bread are dipped in rum-flavored custard base, then poured into pans lined with caramelized strawberries and pecans. The menu price is $9.95, with a 23% food cost. |
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French Toast Custard Einstein Bros. Café, Golden, Colo. Egg bread (challah) for sandwiches does double duty as French Toast Custard for a hot morning item. Bread slices, soaked in vanilla-custard base, are stacked into muffin pans, remoistened and baked. Served with strawberry coulis and whipped topping, an order is menued for $3.49; food cost runs 24%. |
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Upside-Down Apple French Toast Carriage House Inn, Chatham, Mass. Apple, cinnamon and vanilla mingle in this do-ahead preparation. Slices of Portuguese sweet bread or egg bread and raisins are soaked overnight in egg batter, then arranged over sautéed apples and baked. Each order, served upside-down, is moistened with pan syrup and topped with almond-flavored sour cream; food cost is 22%. |
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