Nutty French Toast at Tarpon Bend Raw Bar & Grill

The Chef: Aaron Lacardo

The Restaurant: Tarpon Bend Raw Bar & Grill in Coral Gables

The Dish: Nutty French Toast


For Nut Mix:
1 cup pecans
1 cup walnuts
1 cup hazelnuts
1 tsp. salt
2 tbs. sugar

For Whipped Cream:
1 quart heavy whipping cream
1/2 cup light brown sugar
2 tbs. ground cinnamon
2 tsp. vanilla extract

For Batter:
6 eggs
1/4 cup milk
1/4 tsp. salt
1 tsp. sugar
1/4 tsp. vanilla extract
1 tsp. cinnamon
Challah Bread

For Berry Compote:
1 1/2 cups orange juice
4 tbs. honey
1 1/2 cups blueberries or blackberries
1 cup strawberries, quartered
2 cups strawberry puree
1 tbs. cornstarch
1/2 cup pomegranate juice
1/2 cup sugar
1 1/2 tsp. vanilla extract
1 tsp. minced mint

Method of Preparation:

– For the berry compote: Put ingredients in a pot and bring to a boil. Lower heat, cook for 5 minutes and set aside.

– For nut mix: Put nuts, salt and sugar in a food processor and pulse until some nuts are ground fine and some are chunky.

– Brown sugar whipped cream: In a mixer, add heavy whipping cream, brown sugar, cinnamon and vanilla extract. Mix several minutes until nice and creamy.

– Batter’s up! Add eggs, milk, sugar, vanilla extract and cinnamon in a bowl and mix well. Set aside.

– Cut inch-thick slices of Challah bread and dip thoroughly into the egg batter. Make sure it’s soaked all the way through. Now, dip the bread into the nut mix on both sides to form a crust.

– Place into a deep fryer, or put olive oil in a pan about an inch deep and heat to frying temperature. Fry the toast in the pan for about 3 minutes on each side until golden brown. Remove and let the excess oil drain.

To Plate:

Slice the toast at an angle and put on a serving plate. Drizzle with berry compote, then maple syrup, and top it off with brown sugar whipped cream.

Serving suggestion: Mimosas

Serves: 2

Tarpon Bend Raw Bar & Grill
65 Miracle Mile
Coral Gables, FL 33134
Phone: (305) 444-3210