As the Fourth of July approaches, American pastimes are high on our minds! And that includes indulging in decadent brunches. In honor of the holiday, we tapped restaurateur Elizabeth Blau to share one of her favorite all-American recipes with a twist—yes, despite its European origins, we’re now claiming it as an American staple—Corn Flake Crusted French Toast. To make it even sweeter, Blau provided a step-by-step cooking demo that perfectly spotlights our 48” Glass Door Refrigerator in her and her husband, Chef Kim’s, beautiful kitchen. She also happens to mention they love the capacity of our units—we couldn’t be more thrilled!

For a little background, Blau is the owner of several restaurants including Las Vegas-based Honey Salt. Known for its mouthwatering brunch dishes, including a heavenly Breakfast Poutine, a Lobster Mac N’ Cheese, and a Biloxi Buttermilk Fried Chicken Sandwich among other equally delicious yet healthy options such a Buratta and Heirloom Tomatoes, Honey Salt is high on flavor and exquisitely delicious. The Corn Flake Crusted French Toast recipe Blau kindly decided to share is also part of her book, Honey Salt: A Culinary Scrapbook—we highly recommend it! But we digress. The recipe’s instructions showcase an easy-to-make brunch staple that as Blau states, is “not complete without a mimosa.” For those that love a bit of a sweeter edge, she also provides some sage advice: substitute the corn flakes with frosted flakes. Feeling guilty? Celebrate your indulgence on the Fourth of July with a red, white, and blue trifecta. Simply add some strawberries, a dollop of whipped cream, and blueberry compote to the top, and voilà, your guilt is assuaged. Happy Fourth of July!

Follow Elizabeth Blau on: @elizabethblau; @honeysalt; @honeysaltcookbook

Image courtesy of @the.cheftographer

HONEY SALT’S CORN FLAKE CRUSTED FRENCH TOAST

INGREDIENTS:

  • 4 Slices of 1” Thick Cut Brioche Bread
  • 4 Eggs
  • 1 Cup Heavy Cream
  • ¼ Cup Sugar
  • 4 OZ Pastry Cream
  • 1 ½ OZ Cornflakes
  • 6 OZ Blueberries, Slightly Cooked
  • 8 OZ Vanilla Whipped Cream
  • I Lemon Zest Each
  • 3 OZ Clarified Butter

DIRECTIONS:

In a mixing bowl whisk together eggs, heavy cream, and sugar

Dip brioche slices in egg mixture and let soak for 1 minute

Sear the French Toast with butter in a large non-stick skillet on both sides

Remove from pan and brush the brioche with pastry cream and then dredge in the crushed cornflakes, flipping to coat all sides

Place the French Toast back into the non-stick pan and let brown on both sides for three minutes, then place into over, set at 400F  for five minutes

Cut French Toast into triangles, dust with powdered sugar, and serve with blueberries and whipped cream

Finish plate with fresh lemon zest garnish through the use of a microplane