Chef at Seminole Hard Rock Hotel and Casino Albert Tash is here to whip up a special mother’s day FRENCH TOAST for you!

Mother’s Day Pain Perdu

6 each  ½ slices of day old bread • Transfer bread slices to oven and bake for 30 minutes, until dry. Remove from oven and let it for 30 minutes to cool. (this can
be done a day ahead)
• Wisk together eggs, sugar, cream, vanilla and salt until smooth
• Place bread in flat bottomed vessel and pour royal over bread. Let sit 3 minutes,
turning often, until bread is saturated.
• Heat skillet, add oil and then butter. Cook pain perdu until golden, flip and continue
cooking.
¾ cup Half-Half Cream
2 each Eggs
1 tbsp. Granulated Sugar
1 pinch Vanilla Bean
1 tsp Veg Oil
1 tbsp. Unsalted Butter
½ tsp Salt
White Chocolate Ganache
Ingredients Procedure
¾ cp Heavy Cream • Place cream, almond butter in pan, whisk
until blended, add orange zest
• Scald mixture, let sit for 2 minutes
• Place chocolate in bowl, pour cream over,
stir to melt
1 tbsp. Almond Butter
4 oz White Chocolate
1 tsp Orange Zest
Macerated Berries
Ingredients Procedure
¼ cp Blackberries • Rinse and dry berries on towel
• Place in bowl, toss ¼ cp Blueberries with sugar and G.M.
¼ cp Raspberries
¼ cp Strawberries
2 tbsp. Powdered Sugar
1 tbsp. Grand Marnier
Cream
Ingredients Procedure
¼ cp Cream Cheese • Place cream cheese in mixer with paddle.
Run on medium for 5 minutes, scraping
the bowl frequently
• Add mascarpone and mix 1 minute
• Reduce speed to low and add sugar.
• Replace paddle with whisk, run on
medium, add heavy cream is continuous
stream, whip until firm
¼ cp Mascarpone
½ cp Powdered Sugar
¼ cp Heavy Cream