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Each week, local chef Gwenaël Le Pape — “Chef Gwen” — will share with you some delectable, simple recipes to try at home.

Chef Gwen is co-owner of Le Manhattan Bistro, 268 South Main St. in Wilkes-Barre. Phone number is 570-706-9588.

With Thanksgiving quickly approaching, Chef Gwen is offering a wonderful French Toast breakfast to share with family and friends this week.

Le Pape is nicknamed “French Toast,” so we know this recipe has to be delicious.

Bon Appétit!

Chef Gwenaël Le Pape
https://www.timesleader.com/wp-content/uploads/2017/11/web1_Chef-Gwen-1.jpg.optimal.jpgChef Gwenaël Le Pape

LE FRENCH TOAST

(Serves 8 people)

——-

• 1 piece brioche loaf (3 lbs or 2 x 1.5 lbs) or hallah bread

• 1 stick whole butter

• 1 large sprinkle confectioners sugar (10x)

• 1 piece orange (cut in 8 slices, for garnish)

——-

Le batter

• 8 whole eggs

• 8 ounces granulated sugar

• 1 dash vanilla extract

• 1 splash Captain Morgan rum

• 1 pinch salt

• 1 stone true love

• 1 pinch ground cinnamon

• ½ pinch ground star anise

• ¼ pinch ground nutmeg

• 1 quart heavy cream

• 1 orange zest

Make the batter in a mixing bowl; break the eggs, add sugar, mix with a whisk and add all the ingredients in the order listed above. Make sure the sugar is fully dissolved; let it rest.

——-

• Slice the brioche ¾-inch thick

• Dip the slices in the batter (one at a time)

• Bake them in a skillet with melted butter, in the oven at 400ᴼf for 3 to 4 minutes on each side. (Depending on the size of the skillet, you can cook a few slices at a time.)

• When done, serve hot with a sprinkle of powdered sugar and a slice of orange.

——-

Optional

• La caramel sauce

• 8 ounces granulated sugar

• 1 splash vanilla extract

• Few drops water

• 1 pint heavy cream

• 1 pinch salt

——-

In a small pot, cook the sugar, vanilla, salt and water

• When mahogany color (or nearly), pour the cream, boil it and reduce by half

• When cool, drizzle it on top of the French toast