(WSVN) - It’s never too soon to start thinking about the weekend. A South Florida chef putting a super sweet spin on a brunch favorite. Time to grab a Bite with Belkys.

The Chef: Guillermo Pernot
The Restaurant: Cuba Libre, Fort Lauderdale
The Dish: French Toast a la Cubana

Ingredients for the bread:

4 thick slices of brioche bread
8 whole eggs
2 cups of milk
½ cup heavy cream
2 tsp cinnamon
1/2 tsp nutmeg

Ingredients for the syrup:

1 cup water
1 lb panela sugar
1 qt Pure maple syrup
Dissolve panela into water by simmering and reducing the liquid by half.
Add maple syrup, simmer for one minute, then set aside.

Other ingredients:

6 tbsp unsalted butter
12 pieces of ripe plantains (cooked)
2 cups of slightly sweetened whipped cream
8 fl. oz panela-maple syrup
4 tbs confectioner’s sugar

Method of Preparation for the French toast:

  • In a bowl combine the eggs, milk, cinnamon and nutmeg and wisk well to combine set aside.
  • Place bread in a deep dish and pour half of the liquid mixture and rest in the refrigerator for one hour.

Method of Preparation:

  • Preheat oven to 375 F.
  • Remove soaked bread from refrigerator and pour the reminder of the milk mixture over them.
  • In a large sauté pan heat three tablespoons of butter.
  • When the butter starts to foam place two of the soaked bread slices in the pan and cook one side until golden-brown; flip toast and brown on the second side.
  • Move the bread to a sheet pan and repeat the process with the other two slices of the bread.
  • Place the sheet pan in the oven for 5-7 minutes; making sure that they don’t get too dark.

To Plate:

  • Plate toast on a plate top with two tablespoons of whipped cream and garnish with the warm plantains and three tablespoons of the syrup, dust with confectioner’s sugar.

*Cuba Libre will begin serving brunch June 26.

Cuba Libre Restaurant & Rum Bar
800 E. Las Olas Blvd.
Fort Lauderdale, FL 33301

Copyright 2024 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Join our Newsletter for the latest news right to your inbox