To celebrate the classic flavors of the holiday season, Keaton Vasek, the pastry chef at Nashville’s The Continental, created a spin on classic French toast. “I am always a big fan of texture, so we balanced the soft custard interior of the French toast with a crunchy outside, with spiced cinnamon sugar that lightly melts and caramelizes while searing. That’s how you make perfect French toast!” Diners can enjoy this festive dish at the restaurant’s weekend brunch, or they can try out the recipe at home. A hefty dollop of whipped cream—seasoned with maple syrup and vanilla—adds an essential flourish.
Recipe
The Continental Gingerbread French Toast
It might be the perfect holiday brunch dish
photo: Kayla Cook
Ingredients
The Continental Gingerbread French Toast (Yield: Approximately 6 slices)
FOR THE TOAST:
6 pieces of thick-sliced bread, such as Texas toast
FOR THE FRENCH TOAST CUSTARD BASE:
7 egg yolks
½ cup sugar
¼ cup molasses
1 quart heavy cream
1 tsp. vanilla paste
¼ cup milk
½ tsp. cinnamon
½ tsp. ground ginger
FOR THE CINNAMON SUGAR:
2 cups sugar
1 tbsp. cinnamon
½ tsp. ground ginger
½ tsp. salt
For the SEASONED WHIPPED CREAM:
1 cup cream
½ cup crème fraîche
¼ cup brown sugar
¼ cup maple syrup
½ tsp. salt
1 tbsp. vanilla paste
Preparation
Make the custard base: Whisk together the egg yolks, sugar, and molasses until light and aerated. Slowly whisk in the heavy cream followed by the vanilla paste and milk. Season with the ground cinnamon and ground ginger. Reserve for soaking of the French toast.
Soak the bread: Use thick-sliced bread and soak for 30 minutes, flipping to ensure even soaking. Soak for an additional 30 minutes. Strain the toast and reserve for cooking.
Make the cinnamon sugar: Whisk together all the ingredients and reserve.
Make the seasoned whipped cream: Place all the ingredients in a bowl or the bowl of a stand mixer. Whip until soft peaks form. Reserve for topping of the French toast.
Make the French toast: To cook the French toast, melt 2 tablespoons of butter over medium heat in a non-stick pan. Meanwhile, take the strained soaked bread and toss in the cinnamon sugar mixture. Transfer to the non-stick skillet and cook until just brown. Flip the toast and repeat on the other side. Place the toast on a plate and top with the seasoned whipped cream and warm syrup.
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