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Baby French Toast with Creamy Blueberry Stuffing

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Gale Gand
Gale Gand
Chef, Restaurateur, Cooking Show Host & Author Read More About Author
Gale Gand is partner and founding executive pastry chef of Tru, the one star Michelin, four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant in Chicago with restaurateur Rich Melman. She was recognized in 2001 as Outstanding Pastry Chef of the Year by The James Beard Foundation and Bon Appetite magazine and in 1994 as one of Food & Wines Top Ten Best New Chefs. Gand has a BFA from RIT and attended culinary school at La Varenne in Paris and is an accomplished cookbook author with seven titles to her credit, including her most recent Gale Gands Brunch, released in 2009 plus she is currently finishing her eighth, Gale Gands Lunch.

Chef Gand was the host of the long running Food Networks Sweet Dreams, the first ever all-dessert show for Food Network, currently airing on The Cooking Channel. She has appeared on Martha Stewart, Oprah, Iron Chef America, The Dr Oz Show, Baking With Julia (Child), Nickelodeon, judged the 2008 season of Bravo's hit series "Top Chef" and Top Chef Just Desserts, Food Network Challenge and Last Cake Standing. She has her own root beer company, Gales Root Beer producing a cinnamon-ginger-vanilla flavored root beer. In the summer of 2008 two of Gands desserts were featured at the USA House at the Beijing Olympics and was chosen by Mayor Daley to create the dessert for the President of Chinas Welcome dinner on his 2011 visit to Chicago.

A supporter of sustainable agriculture, eating locally and the environmental movement, Gand teaches cooking classes for adults and children at Elawa Farm in Lake Forest Il., a 100 year old historic organic farm. She forages annually for local ramps, and mushrooms with her son, Gio, for her restaurants. Gale is involved in many national causes and was a part of first lady, Michelle Obamas Chefs Move To School initiative to help fight childhood obesity. She is also involved in many community causes, including raising funding for her local West Deerfield Township Food Pantry. She frequently leads cooking classes and demonstrations, does public speaking, and she teaches pastry and baking at her daughters middle school and sons high school. Gale is also a long time member of the James Beard Foundation and Les Dames DEscoffier.

Gale is married to an environmentalist, Jimmy Seidita, has a 16 year-old son Gio and 8 year old twins, Ella and Ruby.

Gand is featured on the back of Wholesome! Fair Trade Organic Light Brown Sugar bag. For more information on Gand, visit www.galegand.com and www.trurestaurant.com.
baby-french-toast-blueberry-stuffing1

Instructions

  1. Cut the crusts off the bread slices and cut each slice into quarters to make squares, about 1 inches on each side.
  2. Whisk the egg and yolk in a medium bowl. Whisk in the salt, organic sugar and vanilla. Gradually whisk in the half-and-half and the milk. Pour the mixture into a shallow baking dish. Working in batches if necessary, place the bread pieces in the egg mixture and let them soak, then turn them and soak on the other side.
  3. Melt the butter in a skillet until it is foamy and very hot. Working in batches, brown the soaked bread on both sides.
Recipe Source
Gale Gand’s Just a Bite, by Gale Gand

 

Ingredients

  • 8 slices store-bought brioche (try a French bakery) challah or soft white bread
  • 1 cage-free organic egg plus 1 cage-free organic egg yolk
  • Pinch of sea salt
  • 1/4 cup Wholesome! Organic Cane Sugar
    Wholesome_Organic_Cane_Sugar_2LB
    Organic Cane Sugar
    Buy Now Find In Store
  • 1/4 tsp pure vanilla extract
  • 1/2 cup half-and-half
  • 1/2 cup organic milk
  • 2 tbsp unsalted organic butter
  • 1 cup blueberries fresh or frozen
  • 1 tbsp Wholesome! Organic Dark Brown Sugar or Wholesome! Organic Sucanat
    Wholesome_Organic_Dark_Brown_Sugar_1.5LB
    Organic Dark Brown Sugar
    Buy Now Find In Store
  • 1 tbsp orange marmalade
  • 1/2 cup sour cream or yogurt

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