Jim Brady’s Executive Chef Ian Hockenberger shares his playful take on a breakfast favorite, featuring a crispy coating of Frosted Flakes.
By Ian Hockenberger
This French Toast is crunchy on the outside and moist on the inside, with sweet tartness from the berries and warm richness from the cinnamon and sugar in the custard. Also, what better way to salute Michigan products and our hometown baseball team!
For the Batter:
- 9 Eggs
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Combine all ingredients and whisk together.
For the Berry Compote:
- 1 cup strawberries
- 1/3 cup blackberries
- 2 tablespoons powdered sugar
Roughly chop berries. Combine in a bowl with sugar and let macerate for one hour.
For the French toast:
- 4 Slices Challah Bread – 1 inch thick (drier bread is better — freezing it for a few days will help achieve a good consistency)
- 8 cups Frosted Flakes
- ¼ cup butter
- Preheat oven to 350 degrees
- Crush the frosted flakes with your hands in a shallow pan
- Dip the bread in the batter for 20 seconds
- Coat bread with Frosted Flakes and place on a sheet tray
- Melt 1 tablespoon of butter in a non-stick skillet on medium
- Place a piece of French Toast in pan and brown both sides to set the crust. Place back on sheet tray. Repeat this procedure for all the French toast.
- Place sheet tray in oven and bake for 10 minutes.
- Serve with berry compote, powdered sugar and maple syrup.
With locations in both Royal Oak and Ann Arbor, Jim Brady’s pays homage to the 1954 legendary original location on 7 Mile Rd. & Greenfield. Tom Brady, grandson of the original owner Jim Brady, is a third-generation restaurateur who seeks to keep the same feel as his grandfather’s original restaurant.
Jim Brady’s in Ann Arbor has recently launched brunch, which is offered every Saturday and Sunday from 10 a.m. – 3 p.m., with lunch and dinner service to follow.