Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.

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Creme Brulee French Toast


CREME BRULEE FRENCH TOAST
Bonefish Grill Recipe

Serves 4

French Toast:
1 loaf baguette bread
4 large egg yolks
2 large eggs, beaten
1 1/2 cups half and half
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
2 tablespoons unsalted butter
2/3 cup sugar in the raw

Cut the baguette at a diagonal into 12 each 1 inch thick slices that are 4 inch long.  Combine the egg yolks, eggs, half and half, vanilla extract and Grand Marnier in a mixing bowl and whip with a wire whisk for 5 minutes or until mixture is light and fluffy. Place the baguette slices in a rectangular baking dish. Pour the egg mixture over the bread slices and chill in the refrigerator for 30 minutes. Turn the bread slices over in the dish and let sit in the refrigerator for 30 additional minutes. Drain excess egg mixture from the bread slices.

Working in four small batches, melt 1/2 tablespoon butter in a nonstick saute pan over medium heat. Place three slices of baguette in the pan and cook for 2 minutes. Turn slices over and cook for an additional 2 minutes. Place baguette slices on a broiler pan. Repeat until all the baguette slices are cooked. Evenly sprinkle sugar over each baguette slice. Place broiler pan under a hot broiler for 20-30 seconds until sugar is bubbly, but be careful not to scorch or burn the bread.

Arrange baguette slices on a warm platter and serve with Mascarpone whipped cream. Fresh berries and warm syrup are additional options as well….or rich chocolate ganache if you're feeling truly sinful.

Mascarpone Whipped Cream:
1/2 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup mascarpone cheese

Place a metal or glass mixing bowl in the freezer for 1 hour. Combine cream, sugar and vanilla extract in the bowl and beat with a hand mixer until stiff peaks form. Slowly beat in the mascarpone cheese until incorporated. Place in a clean container, cover and chill for up to 4 hours.

1 comment:

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