by Chef Michael Sichel of 7 on Fulton – New Orleans, LA
Yield: 4 Servings
6 ounces brown sugar
1 cinnamon stick
3 ounces water
1 pint heavy cream
2 eggs
1 French banquette sliced 1″ thick
1/8 stick butter
4 ounces roasted pecans
1 pinch ground nutmeg
Strawberries
Whipped cream
Place brown sugar, cinnamon, and water in a pot and bring to a boil. Add half of the heavy cream and bring back to a boil. Reduce for 10 minutes and keep warm. Whisk together the eggs and remaining cream and dip each slice of baguette into the mixture. Melt a little butter in a non-stick pan and fry the slices 2 or 3 at a time until cooked through and golden brown on each side. Repeat until all slices are cooked, adding a small amount of butter to the pan each time. Plate warm slices with warm caramel sauce, roasted pecans, a sprinkle of nutmeg, strawberries and whipped cream.
Wine Pairing: Pedro Ximenez Sherry