Indulge in decadent, thick-cut French toast soaked in a rich molasses custard, coated in cinnamon sugar, and crowned with a luscious maple-infused whipped cream.

-Chef Steph

Ingredients:

• FOR THE TOAST:

• 6 pieces of thick-sliced bread, such as Texas toast

• FOR THE FRENCH TOAST CUSTARD BASE:

• 7 egg yolks
• ½ cup sugar
• ¼ cup molasses
• 1 quart heavy cream
• 1 tsp. vanilla paste
• ¼ cup milk
• ½ tsp. cinnamon
• ½ tsp. ground ginger

• FOR THE CINNAMON SUGAR:

• 2 cups sugar
• 1 tbsp. cinnamon
• ½ tsp. ground ginger
• ½ tsp. salt

• FOR THE SEASONED WHIPPED CREAM:

• 1 cup cream
• ½ cup sour cream
• ¼ cup brown sugar
• ¼ cup maple syrup
• ½ tsp. salt
• 1 tbsp. vanilla paste

 Directions:

1. Make the custard base: 

   Whisk together the egg yolks, sugar, and molasses until light and aerated. Slowly whisk in the heavy cream followed by the vanilla paste and milk. Season with the ground cinnamon and ground ginger. Reserve for soaking of the French toast.

2. Soak the bread:

   Use thick-sliced bread and soak for 30 minutes, flipping to ensure even soaking.
   Soak for an additional 30 minutes.
   Strain the toast and reserve for cooking.

3. Make the cinnamon sugar: 

   Whisk together all the ingredients and reserve.

4. Make the seasoned whipped cream: 

   Place all the ingredients in a bowl or the bowl of a stand mixer.
   Whip until soft peaks form.
   Reserve for topping of the French toast.

5. Make the French toast: 

   To cook the French toast, melt 2 tablespoons of butter over medium heat in a non-stick pan.
   Meanwhile, take the strained soaked bread and toss in the cinnamon sugar mixture.
   Transfer to the non-stick skillet and cook until just brown.
   Flip the toast and repeat on the other side.
   Place the toast on a plate and top with the seasoned whipped cream and warm syrup.