Jul 14 2026
Restaurants›Norman's Orlando›My “down Island” French Toast Recipe

My “down Island” French Toast Recipe

Inspired by Norman's Orlando
Time45m
Serves2

Curaçao Scented Foie Gras ~ Griddled Brioche ~ Passion Fruit Caramel ~ Candied Lime Zest

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Ingredients

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Foie Gras

Brioche

Passion Fruit Caramel

Candied Lime Zest

Method

Foie Gras Preparation

  1. 1

    Sauté Foie Gras

    In a hot skillet, lightly sauté the foie gras for 1-2 minutes on each side until golden brown. Add the Curaçao liqueur and flambé carefully. Set aside.

Brioche French Toast

  1. 2

    Prepare the Egg Mixture

    In a bowl, whisk together eggs, milk, vanilla extract, and cinnamon.

  2. 3

    Soak Brioche

    Dip each slice of brioche in the egg mixture, ensuring both sides are coated.

  3. 4

    Cook Brioche

    Melt butter in a skillet over medium heat. Cook the soaked brioche slices for 3-4 minutes on each side until golden brown.

Passion Fruit Caramel

  1. 5

    Make Caramel

    In a saucepan, combine sugar and a few tablespoons of water. Heat over medium until it turns golden brown. Remove from heat and stir in butter, passion fruit pulp, and a pinch of sea salt.

Candied Lime Zest

  1. 6

    Candy Lime Zest

    In a small saucepan, combine lime zest, sugar, and water. Simmer until the sugar dissolves and the zest is translucent. Drain and let cool.

Assembly

  1. 7

    Plate the Dish

    On a plate, layer the brioche French toast, top with the sautéed foie gras, drizzle with passion fruit caramel, and garnish with candied lime zest.

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