Cinnamon Custard French Toast
Chef Colin Alevras of The Tasting Room New York, NY
Adapted by

Yield: 24 Servings


    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

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.

   Published: December 2007