BAILEYS FRENCH TOAST WITH PLAINTAIN CONFIT & CANDIED PECANS
FACT: French Toast is only as good as the bread you use. My go to bread has always been a French Brioche Loaf. Trust me when I say the bread is game changer! Usually available at your local french bakery, it’s a rich buttery bread perfect for absorbing the custard mix. I’ll put it to you another way. I swear by NYC brasserie, Balthazar. And if brioche is their go-to, then there’s no question it’s also mine and should be yours. Enjoy your breakfast!
Thick (about two-inch) slices of brioche bread
1/2 cup of half and half
1/2 cup of baileys
2 tbsp of vanilla extract
1/4 cup granulated sugar
1 tsp of cinnamon
1 tbsp unsalted butter
2 super ripe plantain sliced in thick cylinder chunks
1/4 cup coconut oil
1 tbsp brown sugar
Pre-heat an oven to 350 degrees. In a aluminum foil toss in plantains, coconut oil and brown sugar. Fold aluminum foil tight to seal the plantains in. Cook in the oven for an hour.
Beat the eggs, milk, baileys, vanilla, sugar and cinnamon until well combined.
In a nonstick skillet, heat the butter until barely foamy.
After having cut thick slices, thoroughly coat the bread with the egg mixture (dripping off excess), don't soak the bread! Add to the pan, and cook about 4 minutes on each side or longer. The bread is thick so slices may require more time to cook through. I sometimes toss slices into a 325 degree oven for 10 minutes to ensure their cooked through.
Meanwhile, warm some maple syrup with the vanilla bean — throw the seeds and the bean in with the syrup.
To make the Lemon Zest Sour Cream, add some grated lemon zest to sour cream and whip until thickened, so the cream won’t just melt and fade away when it hits the hot bread.
Top with a handful of plantains and some of the confit plantain liquid in the foil. Garnish with candied pecans. When you eat the french toast you should experience a multitude of different types of sweetness and textures.
- Rashad Frazier