Cooking Cruise Food Challenge, Carnival Cruise's FRUITS LOOPS CRUSTED FRENCH TOAST

INGREDIENTS

Brioche bread 1 lb loaf (any bread available in market, perfebly brioche)
Fruits loops 3 cups

GARNISH

Mint Leaves few leaves
Powder Sugar as required

FRUIT CUP

Cantaloupe 1/4each
Honey Dew 1/4each
Watermelon 1/4each
Strawberry 2 each
Pears 1/2each

• Peel the cantaloupe, honey dew, and watermelon. • Cut into wedges and then slant. Cut pears into slant with skin. Cut straw- berry into quarters.

• Place all the fruit in a ramekin as shown garnish with mint leaf.

FRENCH TOAST BATTER

Whole egg 6 each
Sugar 1 cup
Cinnamon Powder 1⁄2 teaspoon
Flour 4 oz Milk 1/4 cup

Method:

• Preheat oven to 350 degrees F

• Grease a 9-inch pie plate with butter

• In a medium bowl combine the filling ingredients and toss to mix.

• Pour into the pie plate.

• In a small bowl mix topping ingredients

• The crumble will be sticky so just place dollops around the apples

• Bake for 35-40 minutes until topping is golden brown

INSTRUCTIONS

• Slice the brioche bread 1-inch thick.

• In a bowl, whisk together eggs, sugar, flour (leaving 1/4 cup for later use to make the batter thick), milk, cinnamon until thick and smooth.

• Dip bread slices into the batter, letting them soak for 5 to 10 seconds on each side. Lift out of batter with a slotted spatula and let excess batter drain off.

• Place in skillet or non-stick pan and cook for about 3 minutes per side or until batter is set and golden brown. Transfer to a lined baking sheet. Repeat with remaining bread slices.

• Preheat oven to 350 degrees F. Place some of the crushed cereal into a shallow dish.

• Whisk remaining 1/4 cup of flour into what’s left of the batter to thicken it.

• Generously brush tops of French toast with thick- ened batter, then invert into a baking dish with cereal, pressing lightly to help the cereal stick.

• Brush other side with more batter and flip to coat with cereal. Remove from the baking dish and return to a baking sheet (you can manually press a few pieces of cereal into any holes that might remain). Repeat with remaining bread slices, adding more crushed cereal to the baking dish as needed.

• Bake for 5 to 7 minutes or until batter is set and bottoms are lightly browned.