Filed underSeen On TV
General Manager Rick Anderson and Executive Kitchen Manager Ben Ledesma from the famous eatery visited the KCAL 9 studios Friday and showed viewers how to whip up an easy Mother’s Day brunch.
French Toast Napoleon with Strawberries
1 cup Half and half (or milk)
1 Tbls. Vanilla
2 Tbls. Sugar
¾ tsp. Cinnamon
Put all ingredients in a blender and blend for a few seconds or until smooth.
6 slices Egg Bread or Challah Bread, 3/4” thick slices
2 cups French Toast Batter (recipe below)
1/4 cup Butter, melted or Canola Oil
3 cups Sliced Strawberries, (room temperature) tossed with a little sugar
2 cups Whipped Cream
1/2 cup Glazed Pecans (Available at your favorite grocery store).
1 Tbls. Powered Sugar
Maple Syrup, heated
Dip the bread in batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted margarine onto a grill or large sauté pan. Place the soaked bread onto the grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).
Place a cooked slice on the plate, sprinkle sliced strawberries on top. Place a second slice on top of first, add more sliced strawberries. Repeat. Garnish with whipped cream and glazed pecans, and then sprinkle powered sugar around the plate. Serve warm maple syrup on the side.