A favourite brunch recipe of Chef Steve Buzak, Royal Glenora Club
| 1 c | heavy (33-35 per cent) cream |
| 8 | eggs |
| 1 | double shot espresso (optional) |
| 5 ml | sugar |
| 900 ml | water |
| 2 T | vanilla |
| 30 ml | butter |
| 1 lg | sourdough baguette (chef picks up from Boulangerie Bonjour Bakery) |
Mix cream, egg, espresso, sugar and vanilla together and set aside.
Slice baguette on a bias 1-inch thick by 5 inches long (12 slices). Place the bread in the egg mixture and let sit on both sides until soaked through. Remove the bread to allow the excess mixture to run off.
Heat the butter in a sauté pan over medium heat until the butter is melted and begins to simmer. Place slices in the pan, do not crowd and cook in the pan until the toast is golden brown on both sides and cooked through, about 2 minutes per side. Keep in a warm oven until ready to serve.
Serves 4-6
Bourbon Bananas Foster Sauce
| 100 ml | unsalted butter |
| 300 ml | packed light brown sugar |
| 3 | medium-ripe bananas cut into 1-inch slices |
| ½ c | bourbon |
Pre-heat a large sauté pan, add butter and heat until it simmers, but don’t let it brown. Add brown sugar and whisk until melted and thickened slightly. Add bananas and cook until they start to soften. Add bourbon and continue to cook until the alcohol is cooked out, about 3-5 minutes.
To serve: Remove French toast from the oven, plate and spoon over bananas and sauce. Serve extra sauce on the side. Garnish with berries and mint if you like and enjoy with some crispy bacon.
Serves 4-6.