Name: Brioche French Toast with Sautéed Seasonal Fruits
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 1½ pints rich vanilla ice cream; 1 Bartlett pear, peeled, cored, quartered; ¼ cup currants; 1 vanilla bean, halved lengthwise; ½ cup confectioners’ sugar; 1 small bunch white grapes, cut into bunches of 3 to 4 grapes each; 4 to 6 slices brioche, cut ¾ inch thick; salt; ½ orange; 112 lemon; ½ quince, peeled, cored, quartered (optional); 1½ tablespoons dark rum; 2 heirloom apples, peeled, cored, quartered; 11 tablespoons unsalted butter (1 stick plus 3 tablespoons); ½ small pineapple, peeled, cored, cut into ½-inch-thick rings; ¼ cup granulated sugar

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Ducasse also serves this dessert with French toast made from brioche, but on the show we toasted the brioche in the oven and then dusted it with confectioners’ sugar for this simpler presentation.

Ingredients

¼ cup currants
1½ tablespoons dark rum
11 tablespoons<

Americas
United States
Dessert
Vegetarian

Method

Preheat the oven to 400°F.

Soak the currants in the rum until they soften, about 30 minutes.

Melt 5 tablespoons of the butter in a large nonreactive skillet over medium heat

No reviews for this recipe

Ingredients

Method

Part of