Executive chef/managing partner Michael Lomonaco of Porter House New York has been exploring variations on stuffed French toast. “I love breakfast—brunch, if you must—but French toast is always part of the menu. Lately I have been having fun with stuffed French toast: fruit and berries, Nutella, country ham. The fuller stuffed version is more interesting, a creative inspiration and fun for guests,” he says. Raspberry Stuffed French Toast is among his recent ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.