Recipes Inspired by the Mothers of Celebrity Chefs and
By Chef Philippe Feret (more info)
- 6 to 8 brioche or croissants, diced
- 1 qt. milk
- 8 oz. sugar
- 7 eggs
- 1 t. vanilla extract
- Butter and sugar to grease the pan
1). Use butter and sugar to grease the pan so it is fully coated.
2). You can add some chopped dried fruit to the diced dry
bread, if you like. Place evenly in a greased pan.
3). Beat eggs with milk, sugar and extract and pour over
the top of mixture.
4). Prepare Bain Marie method, where pan sits in a larger
pan that has water in it. Cook in oven at 400 degrees F for
20 minutes. Cooking it in a Bain Marie allows for more even
5). Sprinkle with cinnamon and serve.
Philippe Feret, his wife Cecilia, and his cousin Jean-Claude
Chassier, are owners of BRASSERIE JULIEN, a hot new addition
to the scene on the Upper East Side. While this restaurant is
named after the Feret's17-month old son. (1422 Third Ave, (80th
& 81st, NY, NY,(212) 744-6327), they have also recently opened
another brasserie named ACACIA, after the flowering tree (217
East 59th St., NY, NY (212) 751-5557). Both restaurants serve
a variety of traditional brasserie dishes including the Chicken
and Salad dishes included here.
Philippe Feret was most recently chef at Windows on the World
and Café Centro. He has also trained at top rated establishments
in Paris including Le Taillevent, Le Prunier, and Le Doyen.