Chef Colin Alevras of The Tasting Room – New York, NY
Yield: 24 Servings
French Toast:
24 dinner rolls
1 quart milk
1 quart heavy cream
12 eggs
2 Tablespoons vanilla extract
1-1/4 cups sugar
2 teaspoons salt
1/2 Bourbon vanilla bean, scraped
Crabapple Puree:
2 pounds crabapples
4 Tablespoons butter
1 teaspoon salt
1/4 cup water
For the French Toast:
1-2 days before serving, cut the tops and bottoms off the rolls so that they are roughly 1 1/2 inches thick and reserve them in a refrigerated place. The night before, blend milk, cream, eggs, vanilla extract, sugar, salt, and vanilla bean together. Submerge the dinner rolls in the mixture, using a weight to keep the rolls down.
For the Crabapple Puree:
Place crabapples and butter in a vacuum bag and seal. Over a large pot of boiling water, steam until soft. Remove contents from bag and place in blender. Add salt and puree. Adjust with water to desired consistency.
To Assemble and Serve:
Brown the toast on a shallow pan over medium heat, and transfer to a 300F oven. Bake until a skewer inserted in the center comes out clean. Arrange on plate and top with Crabapple Puree.