from Chef Jeffrey Neumeier

Ingredients

1 cup half & half

2 eggs

1 Tablespoon sugar

pinch cinnamon

pinch mace

pinch cardamom

pinch salt

day-old brioche (thick sliced)

Topping

2 Tablespoons butter

2 Tablespoons Granny Smith Apples (diced)

1 Tablespoon hydrated raisins

1 Tablespoon toasted walnuts

1 Tablespoon light brown sugar

2 teaspoons Grand Marnier

Vanilla-Bourbon Maple Syrup:

1 cup high quality maple syrup

2 Tablespoons of dark bourbon

3 vanilla beans (split in half)

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.

• Brewery Gulch Inn B&B on VirtualCities.com
• Brewery Gulch Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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