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Redux: French Toast

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Redux: French Toast
MARSCAPONE STUFFED FRENCH TOAST / Photos by Grant Dotson and Lindsey A. Miller

TWO CHEFS DISH ON THEIR TAKES

A Mother’s Day Toast French toast was originally conceived as a dessert, but we all know it’s the perfect breakfast-in-bed treat for Mother’s Day. Made with slices of bread that are soaked in milk, then dipped in eggs beaten with sugar, and finally fried in butter, it’s a basic recipe that every son or daughter should pull out at least once a year. Because kitchen ambitions and talent vary, here we have examples of both simple and complex versions of the dish. Chef Erik Niel of Easy Bistro & Bar in Chattanooga goes the extra mile by smoking his butter, brandy-infusing his peaches, and whipping up a bourbon maple syrup. On the other side of the French toast spectrum stands Pastry Chef David Garcia of Cakes & Ale in Decatur, Georgia. His incarnation is an ode to simplicity: fresh spices and citrus play with the butter and the bread to create a lighter, airier dish, and his whipped crème fraîche provides a fluffy topper. Either way you go, Mom is sure to be appreciative.

Marscarpone Stuffed French Toast
from Chef Erik Niel of Easy Bistro & Bar in Chattanooga, TN

Cakes & Ale French Toast
From David Garcia, Pastry Chef at Cakes & Ale in Decatur, GA

Photo by Lindsey A. Miller
CAKES + ALE FRENCH TOAST / Photo by Lindsey A. Miller

Mentioned in this post:
Erik Niel, David Garcia