Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011
A couple of weeks ago I ate breakfast at Richard Walker’s Pancake House in La Jolla, California. I ordered their Baked Apple Pancake (which is an apple-filled, cinnamon glazed Dutch Boy pancake). I started to make one these this weekend at home, but found I didn’t have any apples. I already had the pan heating in the oven and was ready to go. What is one to do when you have 4 hungry adults waiting for something special for brunch?
The solution… I love French toast and I love bread pudding, so I thought why not make a combination of both for a special weekend brunch. I added the chocolate chips in place of the apple mixed in with the batter and created what I call Ed’s Breakfast Baby.
Prep Time: 10 minutes
Bake Time: 20 to 25 minutes
Yield: Serves 4
4 to 5 pieces of thick-cut white, egg or brioche bread, cut in large cubes
1/2 cup whipping cream
1-1/4 cups whole milk
4 large eggs
1 large egg yolk
1 tablespoon baking powder
1/2 cup confectioner’s sugar
1 tablespoon cinnamon
1 teaspoon pure vanilla extract
1/4 cup unsalted butter
1/2 cup Choclatique Semi-Sweet Chocolate Mini Chips
1 cup of corn flakes or frosted corn flakes with almonds
- Preheat an oven to 400°F.
- Set an oven rack to lowest third of oven and place a large 12-inch skillet in the oven to heat. You want the skillet piping hot before you add the French toast mixture.
- Cut the bread into large thick cubes.
- In a blender mix the cream and the milk together. Add the eggs and the egg yolk and blend well.
- Add the baking powder, sugar, cinnamon and vanilla extract; blend until frothy.
- Add the butter to the empty hot skillet in the oven allowing it to brown.
- In a large bowl quickly add the batter mixture to the bread cubes and chocolate chips and lightly stir to mix thoroughly.
- Take the hot pan from the oven (close the oven door so you don’t lose the heat) and carefully pour the French Toast batter into the skillet.
- Sprinkle the corn flakes over the top and place the skillet back in the hot oven.
- Reduce the oven temperature to 350°F and bake for 20 to 25 minutes until the mixture is golden brown, firm and pudding like.
- Remove from the oven and cut into quarters, top with powder sugar or serve with warm maple syrup. Or maybe both.
ChefSecret: If you don’t have whipping cream handy, add an extra egg, 1-3/4 cups of whole milk and 2 tablespoons of melted butter in place of the cream. You can also drizzle the French Toast with chocolate syrup instead of maple syrup.