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Brewery Gulch Inn B&B
9401 N. Highway One
Mendocino, CA 95460
Fax: (707) 937-1279
from Chef Jeffrey Neumeier
Combine half and half, eggs, sugar, cinnamon, mace, cardamom, and salt and mix them into a smooth batter.
Heat a nonstick skillet over medium heat with a teaspoon of butter. Dip the bread into the batter, coating both sides evenly. Fry the slices on one side until evenly browned; and then turn and brown the other side. Serve immediately.
Topping: Sauté the apples in 1 tablespoon of butter over medium heat until starting to brown. Next add cranberries, walnuts, and sugar. Gently sauté until all the sugar has caramelized. Deglaze the pan with Grand Marnier and incorporate last tablespoon of butter, being careful not to let it separate. Pour over Brioche French Toast and enjoy!
Syrup: Split the vanilla beans scraping out the seeds and flambe the beans and seeds in bourbon. Combine with high quality maple syrup and pour over Brioche French Toast.
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