Grand Toast Perdu – Ube Recipe
Custard brioche French toast with ube cream, spinach, diced country potatoes, mornay sauce and gruyere cheese
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Ingredients
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French Toast
Ube Cream
Spinach and Potatoes
Mornay Sauce
Method
Prepare French Toast
- 1
Mix Custard
In a large bowl, whisk together eggs, milk, vanilla extract, and ground cinnamon until well combined.
- 2
Soak Brioche
Dip each slice of brioche bread into the custard mixture, allowing them to soak for about 30 seconds on each side.
- 3
Cook French Toast
In a large skillet, melt butter over medium heat. Add the soaked brioche slices and cook until golden brown, about 3-4 minutes per side. Remove and keep warm.
Make Ube Cream
- 4
Combine Ingredients
In a mixing bowl, combine ube puree, heavy cream, powdered sugar, and vanilla extract.
- 5
Whip Cream
Using an electric mixer, beat the mixture on medium speed until it thickens and holds peaks. Set aside.
Prepare Spinach and Potatoes
- 6
- 7
Sauté Spinach
Add fresh spinach to the skillet with the potatoes and sauté until wilted, about 2-3 minutes. Remove from heat.
Make Mornay Sauce
- 8
- 9
Add Milk
Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- 10
Incorporate Cheese
Remove from heat and stir in grated Gruyere cheese until melted and smooth. Season with salt and black pepper to taste.