Cornflake-Crusted Rum-Soaked French Toast

Revamp the way you make your French toast by coating it in rum-soaked cornflakes
Contributor
Bounce Sporting Club

Bounce Sporting Club

Bounce Sporting Club, New York City’s premiere upscale sports bar, is excited to announce the launch of NOT YOUR BASIC BRUNCH, featuring a menu created by executive chef Sean Olnowich and filled with brunch favorites, specialty brunch cocktails and a party atmosphere that can’t be beat! Menu highlights include the innovative, Cornflake Crusted Rum-Soaked French Toast (cinnamon sugar, maples syrup, and berries), Beer Braised Short Rib Hash (sunny egg, yukon potatoes, sweet onion, fine herbs) and BEC Sandwich (country bacon, fried eggs, NYS sharp cheddar, smashed avocado, greens). The most un-basic menu stand out is BSC’s newest burger –Notorious B.R.G, made with triple Lafrieda classic patties, Banana Jameson soaked French Toast ‘bun,’ NYS sharp cheddar, maple soaked pork belly, truffle cheese hash brown and pickled hollandaise which has all been specifically designed to cure even the most monster hangover.

Ingredients

  • 1/4  Cup  granulated sugar
  • 1/4  Cup  cinnamon powder
  • slices thick-cut brioche
  • cage free eggs
  • 1/2  Cup  heavy cream
  • 1/4  Cup  dark rum
  • Pinch of kosher salt
  • 1/2  Teaspoon  vanilla extract
  • 2  Cups  corn flake crumbs
  • 2  Tablespoons  unsalted butter
  • 1/2  Cup  maple syrup, such as Catskill maple syrup
  • 1  Tablespoon  confectioners sugar
  • Mixed berries, for serving

Directions

Preheat oven to 400 degrees F.

Whisk the sugar and cinnamon powder together until incorporated.

Cut the brioche in half on the angle, forming wedges.

In a stainless steel bowl, whisk the eggs, cream, rum, salt, and vanilla extract until incorporated.

In a shallow pan, add the corn flake crumbs; dip the brioche into the egg mixture for 15 seconds on each side and place into the corn flake crumbs, flipping over to coat each side; in a large nonstick sauté pan over medium heat, add the butter and once it’s melted and the foaming subsides, add the brioche pieces and cook for 3 minutes on each side, forming a nice brown crust, and place into the oven for 5 minutes to cook the custard through.

Sprinkle with cinnamon sugar and sifted powdered sugar; serve with berries and maple syrup.

 

 

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.