Chef Colin Alevras of The Tasting Room – New York, NY
Adapted by StarChefs.com

Yield: 24 Servings

Ingredients:

French Toast:
• 24 dinner rolls
• 1 quart milk
• 1 quart heavy cream
• 12 eggs
• 2 Tablespoons vanilla extract
• 1¼ cups sugar
• 2 teaspoons salt
• ½ Bourbon vanilla bean, scraped
  
  
Crabapple Puree:
• 2 pounds crabapples
• 4 Tablespoons butter
• 1 teaspoon salt
• ¼ cup water

Method:
For the French Toast:
1-2 days before serving, cut the tops and bottoms off the rolls so that they are roughly 1½ inches thick and reserve them in a refrigerated place. The night before, blend milk, cream, eggs, vanilla extract, sugar, salt, and vanilla bean together. Submerge the dinner rolls in the mixture, using a weight to keep the rolls down.

For the Crabapple Puree:
Place crabapples and butter in a vacuum bag and seal. Over a large pot of boiling water, steam until soft. Remove contents from bag and place in blender. Add salt and puree. Adjust with water to desired consistency.

To Assemble and Serve:
Brown the toast on a shallow pan over medium heat, and transfer to a 300˚F oven. Bake until a skewer inserted in the center comes out clean. Arrange on plate and top with Crabapple Puree.