Burrata French Toast by Casellula
Burrata French Toast by Casellula
A sweet and creamy breakfast bite
We’re turning this breakfast classic into one decadent dessert-like dish! This original recipe is from Casellula’s Executive Chef Jennifer Scher and Pastry Chef/Cheese Pairing Artist Leigh Friend. Casellula, a cheese and wine cafe in New York’s Hell’s Kitchen is known for serving up delicious cheese, charcuterie, and shared plates with an incredible selection of wines and ciders. With a hearty helping of Murray’s Burrata, some hot peach chutney, and a special spicy syrup, these thick French toast slices are a sweet, creamy treat.
Burrata French Toast by Casellula
A sweet and creamy breakfast bite - Prep Time :15 min.
- Cook Time : 10 min.
- Total Time : 25 min.
- Makes 2 Servings
Ingredients
- 6 Thick cut slices of brioche or challah Bread
- 4 Eggs
- ¼ cup Milk
- 2 tbsp. Heavy cream
- 1 tbsp. Mike's Hot Honey 12 oz
- 1 tsp. Pure vanilla extract
- 2 tsp. Orange Blossom Flower Water (optional)
- Pinch of Sea salt
- 2 tbsp. Butter
- 5 oz. Jamnation Apricot Red-Handed
- 2 pieces of Murray’s Burrata
SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW
Directions
- Whisk eggs, milk, cream, honey, vanilla, orange blossom flower water & salt together.
- Dip bread in the egg mixture, turning to coat both sides evenly.
- Melt butter in a nonstick griddle or skillet over medium heat.
- Cook bread slices until browned on both sides.
To Plate
- Place 1 piece of French toast on each of two plates and spread a spoonful of Jamnation Apricot Red-Handed jam on each slice.
- Place another piece on top of that, like building a sandwich, and spread another spoonful of jam on top of that slice.
- Top each stack with the remaining two slices of French Toast.
- Place one Piece of Burrata on top of each French Toast Stack
- Finish with hot honey & a pinch of Sea Salt
