This recipe for Heavenly French Toast was originally posted in May of 2014 but it is the perfect brunch dish for the first of January. When I was recently in Chicago, my family took me to Heaven on Seven for a get together with some friends. I’d heard about this restaurant for years – especially from my son Dirk – who loves it. In fact, I was given their cookbook as a gift. As we approached an office building, I thought perhaps we were making a quick stop, but as we entered the elevator I watched as the number seven was punched. As we exited the elevator, I still had no clue. A few steps later, we entered Heaven on Seven and I was awestruck by the hundreds and hundreds of hot sauce bottles from ceiling to floor covering wall after wall. There couldn’t be a better wall covering for one of the countries premier Cajun restaurants, Continue reading
For this Stuffed Cinnamon French toast you can use any cinnamon bread, but Dierberg’s in St. Louis has a great round cinnamon bread that I used for mine. I actually thought of making the French toast with croissants but when I went shopping, I found this charming cinnamon bread and instantly changed my mind. Lightly sweetened cream cheese highlighted with a bit of orange zest to accentuate the sauce is an easy embellishment to plain French Toast.
The French toast can be sandwiched and wrapped in film to be used the next day or two. The Orange Sauce has it’s base as the sauce for my Crepes Suzette. For this one, I simply added a bit of cream and cornstarch to thicken it slightly. It can be made several days ahead and simply warmed slightly to bring it to room temperature before combining it with the fresh berries. Continue reading