New Orleans-Style French Toast

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Recipe from chef/partner Matt Renstrom

Fleming’s Prime Steakhouse & Wine Bar, 380 K St., downtown 



Nationally renowned for its prime-beef and steakhouse fare, Fleming’s is equally celebrated for the Fleming’s 100™, its award-winning wine program that features 100 wines by the glass. 


This Mother’s Day (May 13) give Mom a break and show her how cherished she is with a prix-fixe brunch at Fleming’s. The restaurant is celebrating from 11:30 a.m. to 3:00 p.m. with a three-course menu featuring five special brunch entrées, including New Orleans-Style French Toast. Chef Matt Renstrom shares how to recreate Fleming’s twist on French toast at home.



New Orleans-Style French Toast

Serves 10 


Berry mixture

1 pound fresh blueberries

1 pound fresh strawberries, sliced

2 ounces water

4 ounces sugar

2 teaspoons orange juice


At least two hours prior to cooking the French toast, rinse the berries and slice the strawberries into 4 or 6 wedges each. Place in a mixing bowl with approximately 2 ounces water. Add sugar and orange juice and toss well. Let the berries marinate in the refrigerator for at least two hours.


French toast

15 slices brioche loaf or egg bread

2 cups egg yolks                         

2 quarts heavy cream

2 tablespoons ground cinnamon 

2 tablespoons orange zest

4 teaspoons vanilla extract                   

3 tablespoons Grand Marnier

1 1/4 cups lightly salted butter (divided use)

As needed Pan spray coating


  1. Preheat oven to 400 degrees F.
  2. Cut the loaf into 15 1-inch-wide slices, then cut in half on an angle. Reserve.
  3. Combine egg yolks, heavy cream, cinnamon, orange zest, vanilla extract and Grand Marnier in mixing bowl and blend well to create a thick custard.  Place into a flat container.
  4. Melt 4 tablespoons butter in a 14-inch sauté pan. Set on medium-high heat.
  5. Dip 6 half slices of the brioche into the custard, coating both sides for 30 seconds. Drain off any excess custard, then place into the hot pan and cook for 2-3 minutes on each side until golden brown. Place on a half-sheet pan sprayed with pan coating. Wipe out the sauté pan then repeat with remaining butter and brioche.
  6. Heat the French toast in the 400-degree F. oven for 8-9 minutes.


To serve

1 1/4 cups Chantilly or whipped cream

Berry mixture (previously made)

10 mint sprigs

As needed powdered sugar

3 3/4 cups maple syrup, hot

Bacon or sausage (enough for 10 servings)


Overlap 3 half slices of the French toast in a pinwheel shape on each plate. Place 5 tablespoons of the whipped Chantilly cream on top of each plate then ladle 2 1/2 ounces of the marinated berries over the whipped cream. Place a mint sprig on top of each plate then sprinkle powdered sugar on top. Serve with bacon or sausage and heated maple syrup on the side.

Categories: Food & Drink