MINNAEPOLIS -- Nicollet Island Inn Hotel and Restaurant in Minneapolis shares its Crème Brulee French Toast recipe. Thanks to Ryan and Juan and all of the folks at the Nicollet Island Inn.
Nicollet Island Inn is located at 95 Merriam St. in Minneapolis. Look them online at Nicolletislandinn.com.
Crème Brulee French Toast:
- 1 qt. heavy cream
- 8 ea. Egg yolks
- 1 c. sugar
- 1/3 ea. Vanilla bean
Start by combing the yolks and the sugar and whisk in a bowl until pale yellow. In a pan, combing the cream and the vanilla and bring to a simmer. Slowly pour the hot cream into the yolk mixture and whisk to temper. Chill.
Raspberry Syrup:
- 1 c. fresh raspberries
- ¼ c. sugar
- ½ c. maple syrup
Combine all the ingredients in a heavy bottom pot and bring to a boil. Cook for 5 minutes at a boil, making sure not to scorch the pan. Chill and blend.
Vanilla Mascarpone:
- 1 c. mascarpone cheese
- 2 T sugar
- ½ ea. Vanilla bean
Combine all ingredients and whisk. Chill for service.
Other ingredients:
- Chocolate chips
- Patisserie 46 Challah bread
Directions:
Soak your bread in the crème brulee batter until fully saturated. In a non-stick skillet, melt 1 t. of butter over medium heat. Place the bread in the pan and cook for 5 minutes or until there is a nice golden brown crust on the toast. Flip and repeat. Warm your raspberry syrup and pour over the toast, add a spoonful of the vanilla mascarpone and top with chocolate chips.
Enjoy!
