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Brioche French Toast with Strawberry Cream Cheese and Strawberry-Rhubarb Compote
Chef Kevin Hickey of Seasons at Four Seasons Hotel – Chicago, IL
Adapted by
May 2008

Yield: 4 Servings


    Strawberry-Rhubarb Compote
  • 2 cups sliced strawberries
  • 2 cups peeled and chopped rhubarb
  • 1½ cups sugar
  • 1 vanilla bean, split

    Brioche French Toast:
  • 12 ounces softened cream cheese
  • 1 cup sliced strawberries
  • 8 slices brioche
  • 12 eggs
  • 1 cup whole milk
  • 2 vanilla beans, split

    To Assemble and Serve:
  • Halved strawberries, for garnish
  • Mint sprigs and leaves, for garnish
  • Powdered sugar, for dusting


For the Strawberry Rhubarb Compote:
Combine all ingredients into a sauce pan and place over low heat for 15 minutes. Stir occasionally.

For the Brioche French Toast:
Combine cream cheese and strawberries with a spoon until blended (you want some chunks of strawberry to remain in the mixture). Smear cream cheese mixture onto one side of four slices of brioche and top with the remaining slices. In a wide bowl, whisk together eggs, milk, and vanilla seeds; set aside.

To Assemble and Serve:
Preheat oven to 350ºF. Soak French toast in egg mixture for one minute, or until bread has soaked up egg mixture. Brown French toast on both sides in a buttered pan; then bake in oven for five minutes. Use a serrated knife to cut each French toast into four triangles. Arrange toast pieces on a plate, spoon compote into middle, garnish with strawberries and mint, and sprinkle with powdered sugar.


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  • Chef Kevin Hickey Photo Gallery, 2007 December, Chicago
  • The New Hotel Cuisine
  • International Chefs Congress in NYC

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