French Toast Bars

Executive Chef Donald Gonzalez from Surly Brewing Co. joins us today to make “brinner” for a Monday Night Meal. This is a recipe that you make ahead and it’s ready to go when dinner rolls around.

Serves 6 to 10.

French Toast Bars Recipe for 9”x13”oven pan:

Ingredients:

1 each of Texas Toast Loaves
2 cups Cream
2 cups Milk
1  1/3 cups Egg yolk
1/3 cup Sugar
2 tsp. Vanilla extract
3 tbsp. Bourbon any

Method:

  1. Preheat the oven to 275 F.
  2. Remove all crust from the loaves.
  3. Spray a 9”x13” pan with a good coat of canola oil.
  4. Whisk together all wet ingredients.
  5. Place bread in two layers tightly and pour the wet over the bread.
  6. Cover with oven safe plastic wrap and foil.
  7. Bake at 275f for about an hour. Use a toothpick to check if its set.
  8. Cool at room temp for one hour
  9. Place a top weight on the French toasts overnight and cool. The weight will flatten the toast into perfect Bars.
  10. The next day unmold the French toast and cut into even bars to your liking and store under refrigeration.

Berry Compote Recipe:

Ingredients:

2 cups Blueberries
2 cups Blackberries
1/2 cup Sugar
2 tbsp. Lime juice

Method:

1. Place all ingredients in a pot and cook over medium heat until lightly thickened stirring often.

Plate up:

Ingredients:

French Toast Bars
1 qt Canola oil
3 cups Warm Berries Compote
3 tbsp. Powdered sugar
1/4 cup Mint sprigs

Method:

  1. In a 9” cast iron pan or deep fryer carefully batch fry the French toast until golden brown and place on a paper towel and then to a serving platter.
  2. Warm the berries compote and pour over the French Toast and top with powdered sugar and mint sprigs. Enjoy.

 

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