Daydreams of holiday brunches with loved ones brought us to this Teppan-take on French Toast. This recipe was inspired by Smitten Kitchen’s Creme Brule French Toast, with our own Cook-N-Dine Teppanyaki flair.
We used a lovely challah bread from our local bakery, Zak the Baker, cut 1.5 inches thick. Since cooking on the teppanyaki surface is different than baking in an oven, we soaked it for only 10 minutes on each side to keep some of the firmness of the bread while still allowing enough soaking of the liquid. While it soaked, we sliced up some bananas and starfruit to go with blueberries and pomegranate seeds as our topping.
After pre-heating our Cook-N-Dine Teppanyaki Table at 5, we turned the temperature up to 7.5*. A nice thick pat of our homemade ghee, melted and spread, and then it was time to place these delicious babies on the hot cooking center! Having soaked them for a little less time, they still held up nicely to pick up and set down on the cooking surface. We let one side cook for 4 minutes, adding a little more ghee in the meantime.
We poured a little Cointreau on to the flipped over slices of bread, for a extra little kick. This side cooked for another 4 minutes, with about 30-60 seconds of cooking on the sides to brown the edges. Voila! Beautiful and delicious French Toast, ready to be garnished to your hearts desire. We went with pomegranate seeds, blueberries, starfruit and bananas. Enjoy!