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"Spanish Style" French Toast

April 11, 2008

"Spanish Style" French Toast
with Sherry Maple Roasted Pears, Vanilla Ice Cream and Cinnamon Orange Syrup
Chef Curtiss Hemm
New England Culinary Institute

Serves 4

Ingredients

• 8 Slices Brioche, 1" thick
• 2 Cup Half & Half
• 6 Large Eggs, lightly beaten
• 2 Tbsp Sherry
• 2 Tbsp Sugar
• 1 Tsp Vanilla
• 4 Large Eggs, well beaten
• 4 Small Seckel pears, halved and cored
• 2 Tbsp Sherry, oloroso
• 1 Cup Maple Syrup
• 4 Scoops Vanilla ice cream
• 4 Tbsp Orange zest
• 1 Tsp Cinnamon, freshly grated
• 2 Cups Maple Syrup

1. Add the half & half, eggs, sherry, sugar and vanilla. Mix well to combine.

2. Place the Brioche in a large casserole dish and pour the egg mixture over the brioche. Turn once and then again in the first two minutes. Allow the brioche to rest in the egg mixture for 30 minutes, absorbing as much of the mixture as possible.

3. In a non-stick sauté pan set over medium heat add enough olive oil to coat the bottom of the pan. Remove the brioche slices from the casserole and coat with the beaten eggs. Add the brioche slices, two at a time, to the olive oil and cook two minutes each side, or until a rich golden brown. Remove the brioche from the pan and repeat until all toast is cooked.

4. While the Brioche is cooking begin to sauté the pears, cut side down in a 1 Tbsp olive oil. When the pears are well caramelized add the sherry and 1 cup of maple syrup. Place in a 350° oven and cook until golden brown and the pears are well coated with the sherry syrup.

5. In a non-reactive sauce pan set over low heat combine the orange zest, cinnamon and maple syrup. Bring to a quick boil and remove from heat. Allow syrup to steep for five minutes, then strain.

6. Assemble the dish by slicing the brioche on the diagonal, placing a pear half, cut side up on top of the French toast. Add a scoop of vanilla ice cream on top of the pear, in the well where the seeds were located and drizzle the dish with the orange cinnamon syrup.