I worked at a fine dining restaurant when I was in college. Over Easter, we did a brunch where croissant french toast was served. Simply out-of-this-world delicious. 2 adds: (1) put some Grand Marnier in the batter [YUM] and (2) fry it up in a bunch of clarified butter. Not just a little bit - a bunch.
2 comments:
I worked at a fine dining restaurant when I was in college. Over Easter, we did a brunch where croissant french toast was served. Simply out-of-this-world delicious. 2 adds: (1) put some Grand Marnier in the batter [YUM] and (2) fry it up in a bunch of clarified butter. Not just a little bit - a bunch.
Rick,
Those sound like great additions, especially the Grand Marnier!
Michael
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