INGREDIENTS (for French Toast):
1 cup milk
dash of salt
dash of cinnamon
Cooking Spray or Butter
10 slices of Brioche Bread
Optional toppings: Butter, Syrup, Powdered Sugar, Whipped Cream, Strawberries, Blueberries, sliced peaches, honey roasted pecans, vanilla cream, bananas, Bananas Foster Sauce
STEPS (for French Toast):
Break eggs shallow bowl beat lightly with fork or whisk. Stir in salt, cinnamon and milk.
Heat a skillet or griddle over medium-low heat. Spray with cooking spray or apply a light coating of butter.
Place the bread slices, one at a time, into the egg and milk mixture - letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
Put break slice on griddle or skillet and cook until golden brown, then flip the slice over and brown the other side. Serve French butter and syrup or optional toppings.
INGREDIENTS (for Bananas Foster Sauce):
1/2 cup(s) dark brown sugar
1/4 cup unsalted butter
1/4 cup(s) heavy cream
1 teaspoon(s) vanilla extract
1 tablespoon(s) rum or 1 teaspoon rum extract
1/4 teaspoon(s) ground cinnamon
4 firm-ripe bananas, sliced diagonally
STEPS (for Bananas Foster Sauce):
In a skillet, melt butter over medium heat. Add brown sugar, stirring 3 minutes until sugar dissolves.
Add cream, reduce heat to low, and stir in vanilla extract, rum, and cinnamon. Add bananas to skillet and cook until heated through, about 2 minutes.
For Bananas Foster: Add the warm Bananas Foster sauce on top of the hot French Toast, then top with powdered sugar and whipped cream.
For Peaches and Cream: Top the French Toast with sliced peaches, honey roasted pecans. Then drizzle with vanilla sauce and top with powdered sugar and whipped cream.
For Berries: Top French Toast with different berries and sprinkle powdered sugar on top - then top it all off with whipped cream.
3912 Airport Blvd.
About the Restaurant:
For 54 years IHOP has been a leader and expert in all things breakfast, and a leader in family dining. IHOP has a wide selection of popular breakfast, lunch and dinner items.
About the Guest:
David Atigh is the General Manager at the IHOP on Airport Blvd in Mobile. He was born in Baton Rouge, La and moved to Mobile when he was six years old. His father has worked at the Airport Boulevard IHOP since 1986. David's first job was with IHOP and he bacame General Manager five years ago. David is married with three children, Devin, Layla and Abbey.
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