For chef John Thomas’ special tips on how to make this dish, pick up the September/October edition of Boca Raton.
Crispy Rice-Crusted Brioche French Toast
John Thomas, executive chef, Tryst
1 large loaf brioche cut in half lengthwise then into about 2 inch slices giving you about 10 pieces all together
1 box of Rice Krispies
1 cup of clarified butter (melted)
For cinnamon-orange custard:
1 tablespoon cinnamon
1 teaspoon grated nutmeg
1 cup granulated sugar
1 cup orange juice
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
6 whole eggs
Sliced bananas
Powdered sugar
New England maple syrup
Preheat oven to 400 degrees and crush the Rice Krispies by hand (just break them up a little bit).
For the custard: Mix all ingredients in a bowl with a wire whisk or using an immersion blender or in a blender. Soak the brioche in the cinnamon-orange custard for about 5 seconds. (You don’t want it to be too soggy.) Remove brioche slices from custard and coat with crushed Rice Krispies, thoroughly crusting both sides of the bread.
For the clarified butter: Melt 1 lb. of butter in heavy-bottomed saucepan until foam rises to the surface, 30 to 40 minutes. Skim foam from surface and strain remaining butter through cheesecloth. Will keep for months in the refrigerator.
Over medium high heat add about a tablespoon of the clarified butter to a large non-stick oven-safe sauté pan. Add the crusted brioche to the pan. Do not overcrowd the pan. When the brioche begins to sizzle, place the pan into the preheated oven. Do not flip the toast at this point. After about 5 minutes in the oven, flip the toast, making sure it is golden brown and crispy. Place back in the oven for another 5 minutes.
Remove toasts from oven. Place on paper towels to absorb any excess butter. To plate stack up the crispy French toast. Garnish with sliced bananas, powdered sugar, maple syrup and serve.
Note: Any pre soaked and crispy rice crusted brioche the you decide not to cook can last a few days covered in the fridge.
