At Al Biernat's, the brunch menu includes savory dishes that incorporate the beef and seafood that make the Dallas-based restaurant a dinner destination. But the menu also veers in a sweet direction with a selection of pancakes and French toast. This custardy French toast is made with brioche and topped with caramelized bananas, berries and powdered sugar.
1 qt. half-and-half
1 cup + 2 tbsp. sugar, divided
1/2 cup vanilla extract
1½ tsp. ground cinnamon
2 loaves brioche bread or challah
2 oz. clarified butter
Mixed berries (blueberries, strawberries and blackberries)
Whipped cream blended with Chambord
Maple syrup, optional
1. In large mixing bowl, whisk together half-and-half, eggs, 1 cup sugar, vanilla and cinnamon until well blended.
2. Cut brioche loaves into 1/4-inch thick slices. Submerge bread slices in egg mixture; soak until well saturated.
3. Heat flattop grill or griddle to 350 F and brush with clarified butter. Per serving, place 2 slices soaked bread on hot griddle. Cook 1 to 2 minutes on each side until golden brown.
4. To plate per serving, cut French toast diagonally into triangles. Shingle triangles across a plate; garnish with berries. Slice 1 banana lengthwise in half and dust with granulated sugar. Brulee the sugar with a torch until it caramelizes. Arrange caramelized bananas on side of French toast and dust with powdered sugar. Serve with Chambord cream and maple syrup.