Cornflake-Crusted Rum-Soaked French Toast

Name: Cornflake-Crusted Rum-Soaked French Toast
Ingredients: 1/4 cup granulated sugar; 1/4 cup cinnamon powder; 4 slices thick-cut brioche; 4 cage free eggs; 1/2 cup heavy cream; 1/4 cup dark rum; pinch of kosher salt; 1/2 teaspoon vanilla extract; 2 cup corn flake crumbs; 2 tablespoon unsalted butter; 1/2 cup maple syrup, such as catskill maple syrup; 1 tablespoon confectioners sugar; mixed berries, for serving

Bounce Sporting Club|Jan. 25, 2016 12:15 pm EST

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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.

Servings

1

Ingredients

1/4 cup granulated sugar
1/4 cup cinnamon powder
4 slices thick-cut brioche
4 cage free eggs
1/2 cup heavy cream
1/4 cup dark rum
pinch of kosher salt
1/2 teaspoon vanilla extract
2 cup corn flake crumbs
2 tablespoon 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.