RECIPE: Make Snooze’s OMG French Toast
I had the opportunity to brunch at Snooze in Alpharetta when they first opened. I ordered the OMG French Toast, and it was divine! It was everything French toast should be and more: delectably light, fluffy, very flavorful and served with a rich caramel sauce that proved to be the perfect match. Topped with fresh strawberries, it was the perfect brunch treat to indulge on a Sunday! Will they share the recipe? — Cindy Sayers, Alpharetta
The OMG French Toast has been on the menu at Snooze, an A.M. Eatery for over a dozen years. You could think of it as a mascarpone “sandwich” soaked in rich eggy batter, cooked until crisp and golden, and then topped with both vanilla and caramel sauces.
To reproduce this at home, you will find challah or other brioche-based breads available at most grocery stores.
Snooze’s OMG French Toast
- 8 ounces mascarpone cheese
- 1/3 cup powdered sugar
- 8 slices (1-inch-thick) brioche
- 6 eggs
- 1 cup half-and-half
- 4 tablespoons lightly packed light brown sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon Morton’s kosher salt
- Vanilla Creme (see recipe)
- 1/2 cup Caramel Sauce (see recipe)
- Quartered strawberries and toasted shredded coconut, to garnish
- In a small bowl, stir together mascarpone and powdered sugar.
- Divide mixture between brioche slices, spreading evenly on 1 side of each. Place 2 slices together with the mascarpone sides facing each other. Repeat, making 4 sandwiches total. Set aside.
- In a bowl large enough to hold 1 brioche sandwich, whisk together eggs, half-and-half, brown sugar, vanilla, cinnamon, nutmeg and salt until well combined.
- Spray griddle or large skillet with nonstick cooking spray. Heat griddle or skillet over medium-high heat.
- Working in batches and using your hands, fully submerge each brioche sandwich in the egg batter for 3 to 5 seconds. If needed, turn the sandwich to soak both sides. Remove the sandwich from the bowl and allow excess egg mixture to drip off. Immediately put sandwich on griddle or in hot skillet and cook until golden brown on 1 side, 3 to 4 minutes, then turn with a spatula and brown the second side, about 3 minutes. Remove sandwich from griddle or skillet and put on cutting board. Repeat until all sandwiches have been toasted. Discard any unused egg mixture.
- Use a serrated knife to cut each sandwich twice from corner to corner to make 4 triangles. Arrange triangles on serving plate with peaks standing up and ladle 1/4 cup Vanilla Creme over the triangles, then drizzle with 2 tablespoons Caramel Sauce. Repeat with remaining sandwiches. Garnish with strawberries and sprinkle with coconut. Serve immediately.
Nutritional information
Per serving: Per serving, entire recipe: 901 calories (percent of calories from fat, 57), 10 grams protein, 89 grams carbohydrates, 58 grams total sugars, 1 gram fiber, 58 grams total fat (33 grams saturated), 183 milligrams cholesterol, 639 milligrams sodium. Per serving, without Vanilla Creme or Caramel Sauce: 566 calories (percent of calories from fat, 53), 8 grams protein, 59 grams carbohydrates, 29 grams total sugars, 1 gram fiber, 33 grams total fat (17 grams saturated), 107 milligrams cholesterol, 620 milligrams sodium.Vanilla Creme
- 3/4 cup plus 2 tablespoons heavy cream
- 3 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon water
- 1/2 heaping teaspoon cornstarch
- In a small saucepan over medium heat, bring cream to a simmer, stirring frequently as cream can scorch or boil over if left unattended, about 5 minutes.
- While cream heats, combine powdered sugar, vanilla, water and cornstarch in a small bowl and stir to create a smooth slurry.
- When cream is simmering, whisk in powdered sugar slurry. Raise heat to medium-high and, stirring frequently, cook mixture to 180 degrees, about 5 minutes. Mixture will thicken and lightly coat the back of a spoon. Remove from heat, cover saucepan and keep creme warm until ready to use. Creme can be made ahead, cooled and refrigerated in an airtight container for up to 3 days. Warm before using.
Nutritional information
Per serving: Per 1/4 cup: 183 calories (percent of calories from fat, 92), 1 gram protein, 2 grams carbohydrates, 2 grams total sugars, trace fiber, 19 grams total fat (12 grams saturated), 59 milligrams cholesterol, 14 milligrams sodium.This recipe makes double what is needed for 4 servings of French toast, but caramelizing sugar in smaller quantities can be difficult. Extra sauce can be drizzled on an apple pie, spooned over ice cream or even stirred into hot coffee.
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 1/4 teaspoons Morton’s kosher salt
- In a medium saucepan, whisk together sugar, water and lemon juice. Cook over medium heat until mixture is dark amber in color, about 20 minutes. Watch closely and whisk often as the caramel can boil over or burn if left unattended. When mixture is dark amber, remove from heat and carefully whisk in cream and salt. Mixture will bubble up significantly. Keep sauce warm until ready to use. Sauce can be made ahead, cooled and refrigerated in an airtight container for up to 1 month. Warm before using.
Nutritional information
Per serving: Per tablespoon: 72 calories (percent of calories from fat, 35), trace protein, 11 grams carbohydrates, 11 grams total sugars, trace fiber, 3 grams total fat (2 grams saturated), 8 milligrams cholesterol, 20 milligrams sodium.From the menu of ... Snooze, an A.M. Eatery, 6065 North Point Parkway, Alpharetta. 470-835-9710, snoozeeatery.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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