Moms are special people. This Sunday, let’s spoil all of the moms out there. Boca Grove’s Executive Chef Dominick Laudia shares a recipe perfect for your upcoming Mother’s Day brunch.
3 large eggs
1 cup milk
3 tablespoons granulated Sugar
1 tablespoons cinnamon
1/2 teaspoon vanilla
4 very thick slices Challah; about an inch thick
3 cup Cornflakes; crushed slightly
As needed vegetable oil and butter for sautéing
1 cup pure maple syrup
Whisk together eggs and milk, add sugar, cinnamon and vanilla. Soak challah in mixture. Coat with crushed cornflakes. Heat sauté pan with oil butter. Brown French toast on all sides. Place in 350 degree oven for 5 minutes. Serve topped with bananas foster and side of maple syrup.
3 tablespoons butter
2 Bananas sliced on a diagonal (1 heaping cup)
½ cup brown sugar
2 oz brandy
1/2 Lemon zest
½ orange zest
Heat butter in sauté pan, add bananas and sugar. Cook for 1 minute, add brandy and zest. Pour over French toast.
Garnish with sliced strawberries and fresh mint sprig.