I
f you're in the mood for a decadent and easy-to-make
dish that will satisfy your sweet tooth and breakfast
cravings, look no further than Executive Chef Herve
Glin's PGA WEST French Toast.
Inspired by a love for French toast and brioche, this culinary
creation puts a unique twist on the classic breakfast dish. The
recipe calls for brioche bread pudding, caramel sauce, and
pistachio gelato, resulting in a sweet and satisfying treat.
To make PGA WEST French Toast, Glin starts by cutting the
brioche into cubes and drying them well. Then, he mixes
dairy, eggs, and vanilla to create a custard-like mixture. Next,
Glin cooks the brioche and custard mixture, and chills it
before cutting it into 5-inch by 5-inch squares.
Then, Glin rolls the brioche squares in an egg wash and sears
them until they are golden brown, drizzling hot caramel
sauce over them and adding a nice scoop of pistachio
gelato on top. Finally, he dusts the dish with powdered
sugar and cocoa around the brioche and adds a few mint
leaves for a pop of color and flavor.
Glin says the PGA WEST French Toast pairs well with a
nice cappuccino for the ultimate breakfast indulgence.
SWEET TREAT
PGA WEST
®
French Toast is the
perfect dessert for breakfast fans
