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Apr 2010  |  By Courtesy of Chip Fegert | Executive Chef, The Mather  |  Comments

The Mather Signature Chocolate Banana Crème Brule French Toast

This award-winning French toast is the real deal. Beyond restaurant worthy, it helped Fegert and his team win first prize in an industry-wide “Iron Chef” competition. It’s totally doable by amateurs, but make sure you have some clean-up help!

Serves: 6
Prep and cook time: 1 hour

• 3 eggs
• ½ cup sugar
• 1 ½ cups heavy cream
• ½ teaspoon vanilla extract
• 1 ½ sticks butter
• ¼ teaspoon cinnamon
• 4 bananas, sliced
• ½ cup brown sugar
• 2 ounces dark rum
• 6 ounces heavy cream
• ½ cup powdered sugar
• 4 ounces bittersweet chocolate
• 12 slices Brioche (1 inch thick)
• 2 tablespoons “raw” sugar
• maple syrup for serving

Whisk together eggs, sugar, cream and vanilla. Set aside.

Melt 1 stick of butter in a large sauté pan over medium heat. Add brown sugar and let dissolve. 1-1 ½ minutes. Add cinnamon and bananas and remove from heat. Add dark rum AWAY from the heat. Very carefully return pan to stove and bring to a simmer. Carefully flame liquid using a long fireplace lighter. Let alcohol burn off mixture and remove from stove and set aside.

Place heavy cream and powdered sugar in bowl and whip with electric mixer until a stiff peak is reached. Place in refrigerator.

Heat a sauce pot with 2-3 inches of water. Bring to a light simmer. Place stainless steel or glass bowl over water to create a double boiler. Place chocolate in bowl. Using a rubber spatula, mix chocolate as it melts until smooth. Place in a warm area.

Place brioche slices in egg mixture. Heat large non-stick sauté pan with remaining ½ stick of butter. Carefully remove slices from batter and place in pan. Sauté 2-3 minutes on each side over medium heat. Remove and place on sheet tray. Evenly sprinkle each circle with raw sugar (about ½ teaspoon on each). Use a blowtorch to caramelize the sugar on each piece, about 5-8 seconds. Place 3 pieces slightly overlapped in the center of 4 warmed plates. Using 2 forks in one hand, dip in chocolate (or just drizzle with chocolate).

Top with a dollop of whipped cream.

Sprinkle rim of plate with cinnamon and powdered sugar.

Serve with warm maple syrup on the side.

Cook’s Note: If you don’t have a blowtorch, you may place under broiler to caramelize the sugar.

Complete the Meal: With mimosas, sliced strawberries and bacon.

Shopping List:

Dairy
4 eggs
1 quart heavy cream

Produce
4 bananas

Other
Bittersweet chocolate
1 loaf brioche
Brown sugar
Cinnamon
Dark rum
Maple syrup
Powdered sugar
Raw sugar
Sugar
Vanilla extract