Health-minded Valley chefs turn the humble pancake into a delicious protein-delivery system.
French toast is one of those breakfast items that most people tend to order in restaurants rather than make at home. The folks at Taco Guild whip up a mean coconut French toast for their Saturday and Sunday brunch, but market chef Dan Santos has gladly shared the recipe for those who want to try their hand at griddling the bread at home.
According to chef Aaron May of Over Easy, too many items on Arizona’s breakfast menus are inundated with Southwestern flavors. “Everything is jalapeños and ranchero,” he says. “You make it spicy. You make it cheesy and then you put it under the broiler and melt the cheese and everybody loves it... It’s a cheap thrill.”
If you’ve been searching for a brunch dish to “wow” your guests, Z’Tejas Executive Chef James Blanton offers up a recipe that fits the bill. His Southwestern breakfast bake is based on a classic bread pudding, but on the savory side, Blanton says. For the home cook, the recipe is ideal because you can add or delete whichever ingredients you like or don’t like, he says. “It really becomes a vehicle for you to be creative.” That only applies to the bread, meats and vegetables, however. The custard needs to be made as written (with the proper egg and heavy cream ratio) in order to thicken properly.