- Chez Panisse opens (1971)
Dulce de Leche French Toast
Courtesy of Public House
- 1 loaf of brioche bread, sliced 1.5 inches thick
- 2 eggs
- 1 Cup half-and-half
- 1/2 Cup whole milk
- 1/4 Teaspoon ground cinnamon
- 1/4 Cup dulce de lèche, plus more for drizzling
- 1 Tablespoon rum
- 1 Cup oil
- Powdered sugar for dusting
The perfect entrée for a "beerunch," says Chris Wade, executive chef at Public House. "The French toast works well with an amber-style lager such as the Vienna Lager we served at Beerunch. Mill Valley Beerworks Westfalia, Sierra Nevada Vienna Lager, or Sam Adams Boston Lager work well."
Mix all ingredients except bread, oil, and powdered sugar in a large bowl; allow to rest in the refrigerator for 1 hour. Arrange sliced brioche in a single layer in a baking dish then pour liquid over it. Refrigerate overnight.
The following morning gently remove the soaked bread from the baking dish. Using a griddle or large nonstick sauté pan, heat a thin film of oil over medium heat. Fry French toast on both sides until golden brown, adding more oil as needed and being careful not to overcrowd the pan or skillet. Store finished slices on sheet in oven set to warm. Once all of the French toast is done, serve on plates and top with powdered sugar and a light drizzle of dulce de lèche.