Route 66 Tucumcari Tonite French Toast

Food Service Search Staff

INGREDIENTS:Batter:
6 whole eggs
1 ¼ cups milk
½ tsp. nutmeg
¼ tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla

French Toast:
1 lb. loaf firm-textured bread, preferably a batard
as needed, butter or oil for frying
as needed, New Mexico Hot Chocolate Custard (recipe follows)
for garnish, whipped cream
and cinnamon

New Mexican Hot Chocolate Custard:
3 cups half-and-half
1 cup whipping cream
½ cup cocoa powder
1 tsp. cinnamon
1/8 tsp. cloves
4 large egg yolks
3/4 cup sugar
1 Tbsp. cornstarch
1 tsp. vanilla DIRECTIONS:Beat all batter ingredients together in a medium-sized bowl. Set aside. Slice loaf of bread into 1-inch thick slices. Soak the slices in the batter for about 3 minutes. Melt butter or oil in a saute pan over medium heat. Lift the bread from the batter and place it in the hot pan. Add only as many slices as fit easily into the pan. Saute on both sides until golden brown. Once cooked, keep all slices warm.

Place 2-3 slices on each plate. Drizzle with New Mexican Hot Chocolate Custard, Garnish with whipped cream and a dusting of cinnamon. Serve immediately.

In small saucepan, heat the half-and-half, whipping cream, cocoa, cinnamon and cloves. Bring to a light simmer. Meanwhile, whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream mixture into the egg mixture, whisking constantly. Return the custard to the sauce-pan and place over medium heat. Stir constantly until mixture reaches 180°F. Remove from heat and add vanilla. Serve immediately. Yields 1 quart. SERVINGS:6 servings From:Sara Gibbs, Lynn’s Paradise Cafe, Louisville PHOTO CREDIT:Photo Credit: Lynn’s Paradise Cafe