February 5, 2010
Carrot French Toast
Chef Robert Barral
Cafe Provence
Carrot Cake
Ingredients:
- 1# 6 ¾ Sugar
- 1# ¼ oz AP Flour
- 1 Tbsp Cinnamon
- 1 ½ Tsp Salt
- ½ oz Baking Soda
- 5 Eggs
- 2 ½ Cup oil
- 1 Tbsp Vanilla
- 15 oz Carrots
- 3/4# Coconut
- 12 oz Pineaple
Instructions:
1. Combine all dry ingredients in mixer
2. Add wet ingredients, mix until just combined
3. Add garnish (carrots, pineapple, coconut)
4. Bake in silicone molds or in bread pans
Cafe Provence French Toast
Recipe for 4 people
Ingredients:
- 1 loaf Brioche Bread or carrot bread
- 3 cups Whole eggs
- 1 cup Milk
- light topping Cinnamon powder
- 1 Orange zest + juice
- 1 Lemon zest
- 2 cups Sugar
- 1/2 cup Maple syrup
- 1 cup Canola oil
- Powder sugar & maple syrup as needed
Instructions:
1. Make the batter: In bowl, mix all the ingredients except for the oil and the brioche (oil is for the cooking of the toast)
2. Cook the toast: Slice 2 thicker slices of brioche and dip them in the mix until they are soaked with batter. Top them with sugar and place them in a hot pan with vegetable oil. Cook both sides until golden brown. Serve hot. (sprinkle powder sugar on top)
