Text Book, 2016, Napa Valley

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Bread pudding French toast soaked in crème brûlée sauce, topped with fresh berries & house-made raspberry melba sauce.

Cut the brioche bread into 1-inch cubes and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.

Make the Custard Mixture

Pour the custard mixture over the bread cubes and gently fold to coat. Let it sit for at least 30 minutes or refrigerate overnight.

Combine Bread and Custard

Preheat a griddle or skillet over medium heat. Grease lightly with butter. Scoop portions of the bread pudding mixture onto the griddle and cook until golden brown on both sides, about 3-4 minutes per side.

Cook the French Toast

Split the vanilla bean lengthwise and scrape out the seeds. Combine the seeds and the pod with heavy cream in a saucepan.

Prepare the Vanilla Bean

Heat the cream over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.

Heat the Cream

In a bowl, whisk together the granulated sugar and egg yolks until thick and pale. Gradually whisk in the warm cream mixture, remove the vanilla pod, and strain through a fine sieve.

Make the Custard

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 10-15 minutes. Allow to cool slightly before serving.

Cook the Sauce

In a saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes.

Cook the Raspberries

Remove from heat and blend until smooth. Strain through a fine mesh sieve to remove seeds if desired.

Blend the Sauce

Place a generous portion of the bread pudding French toast on a plate.

Plate the French Toast

Drizzle the crème brûlée sauce over the French toast, then top with fresh mixed berries and raspberry melba sauce. Dust with powdered sugar.

Add Toppings

Serve

Brioche bread

Eggs

Whole milk

Heavy cream

Granulated sugar

Vanilla extract

Ground cinnamon

Salt

Egg yolks

Vanilla bean

Fresh raspberries

Lemon juice

Fresh mixed berries

Powdered sugar

Twilight French Toast

Egg casserole layered with sliced tomatoes, fresh spinach, basil, sun-dried tomatoes, mushrooms, turkey sausage & ricotta cheese. Topped with melted cheddar, house-made béchamel sauce & your choice of potatoes.

The Famous Breakfast Lasagna

Slow-roasted cauliflower, broccoli, carrots, cabbage, radish & beets seasoned with garlic & ginger. Served over brown rice & red skin potatoes. Topped with Monterey Jack cheese & a dollop of sour cream. Served with your choice of toast. Add avocado.

Hippie Hash

Freshness

A sweet concoction of spinach, lemon, ginger, and apple!

Sweet and Sassy

Transport to paradise with a tropical mix of orange, pineapple, and ginger!

Tropical Oasis

Served with fries, house chips, applesauce, or kale chips.

Cheeseburger

Make Twilight French Toast Recipe in just 1h 30m. Bread pudding French toast soaked in crème brûlée sauce, topped with fresh berries & house-made raspberry melba sauce.

Twilight French Toast Recipe

Ingredients

Bread Pudding French Toast

Crème Brûlée Sauce

Raspberry Melba Sauce

Toppings

Method