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New Years Breakfast 2008

Chef Colin Alevras of The Tasting Room  New York, NY  on StarChefs.com
Chef Colin Alevras

The Tasting Room
264 Elizabeth St
New York, NY 10012
(212) 219-9478

Cinnamon Custard French Toast
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.

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  •    Published: December 2007
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