One of my favorite aspects of being a chef? Creativity.
Setting: French toast requested. Unfamiliar kitchen.
Open refrigerator: Eggs. Italian sesame seed bread. Syrup. Butter.
Open pantry: Sugar. Vanilla extract. Box of cracker jacks.
Let's make some magic, shall we?
Combine 4 eggs with 1 cup of sugar and 2 tsp Madagascar vanilla bean paste. Whisk <<energéticamente>> ("energetically" en Française). Empty the crackerjack box into a large plastic bag and crush with a rolling pin (if you need to relieve yourself of some aggression, a fist is more than acceptable in crushing the crackerjacks). Be sure to remove the prize from the box... best part of crackerjacks!) Add the crushed crackerjacks to the batter, as well as 2 Tbsp bourbon. Dunk the slices of bread into the batter and allow to absorb for about 20 seconds.
On a medium hot sauté pan, melt a small tab of butter/butter spray. Add the batter-soaked bread and allow to cook gently. Flip after 2 minutes. The goal is to attain a crispy golden crust on the outside of the French toast, while maintaining a gooey and warm middle.
It is all in the details.
When plating, cut the pieces of French toast into three diagonal pieces. Stack and alternate seven thin slices of the bread, then carefully place a few pieces of arugula/fresh herbs to add more color (may also use berries if available). Drizzle with a touch of bourbon, syrup and sprinkle with the crumbled crackerjacks (will provide a necessary crunch). Enjoy with milk and orange juice!
"Every human is an artist. The dream of your life is to make beautiful art." - Miguel Angel Ruiz