Originally Posted By plutospal77 We ate at the Storytellers cafe and had stuffed carmel french toast, now my 10 year old son is begging for it, does anybody have the receipe?
Originally Posted By trekkeruss Storytellers has the recipe. If no one here has it, you can write or call and request it.
Originally Posted By plutospal77 I did call and the chefs going to email it to me, I talked to 4 chefs before I got one that spoke english, but we'll see if he emails it.
Originally Posted By trekkeruss According to Anthony Bourdain, most of the best line chefs in the USA come from Mexico.
Originally Posted By plutospal77 Took the chef 2 weeks to email me the recipe but I got it, and it'll take me awhile to make too.
Originally Posted By plutospal77 Carmel French Toast 2 pieces thick sliced bread,8oz milk,1 egg,2oz vanilla sauce,4oz carmel sauce,1tsp vanilla extract Directions: Soak bread in batter mix of eggs, milk and vanilla extract. Place on hot grill or pan. Brown evenly on both sides of bread. Spread vanilla sauce on the toast and sandwich together. Cut toast in half. Cover with hot carmel sauce. Enjoy. Carmel Sauce: 1/2 lb sweet butter, 3/4lb brown sugar, 27oz heavy cream Direc: Melt butter, add sugar and melt, then add cream, simmer, and your done. Vanilla Sauce: 8 egg yolks, 8 tbl sugar, 4 cp milk, 2 vanilla beans(split & scraped) Direc: In a metal bowl "cream" together the yolks and sugar. In a saucepan, combine together the milk and vanilla beans to a boil then remove from heat. Add a little of the heated milk to the egg mixture to temper it then add the tempered egg mixture to the heated milk. Simmer over medium heat, stirring a lot for a few mins until lightly thickened, do not boil. Cool the mixture in a ice bowl. (i'm going to try to attempt the 2 sauces the night before, and reheat the sauces for the following morning, otherwise it will take me forever)
Originally Posted By AuroraRose Awesome thanks! i don't think you'll be able to re-heat the sauces the vanilla sauce (and i may be wrong) is very similar to a creme brulee recipie, it may actually thicken like a pudding overnight. let me know how it turns out!
Originally Posted By Autopia Deb hmmm, it seems to me the caremel sauce could be made fairly quickly and the vanilla could be made the night before and kept in the fridge (since it calls for it to be chilled in an ice bowl anyway).
Originally Posted By kari12177 I made the carmel sauce-makes 3 cups, I made the vanilla sauce and its really thick, so I don't think I'll be able to reheat it. But i think the carmel sauce tastes better anyways.
Originally Posted By junglejoy Kari, thanks for sharing your results. This may be a fun treat for Valentine's Day breakfast!
Originally Posted By kari12177 I tried it and so far, it did not turn out, instead I made the carmel sauce(which is runny) and put syrup in it and made it the batter to dip the toast in and fry it. When we ate at Storytellers, the toast was not gooey, but tasted like it had carmel syrup in it.
Originally Posted By kari12177 I do recommend giving it a trial run, I used a whole loaf of bread trying to make it work.
