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

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