Walnut Cinnamon Cream French Toast, Vanilla-Walnut Cream and Walnut Streusel (Foodservice)
Total Time
1 Hr, 55 Mins
Serves
10
Serving Size
3 french toast rounds
Course
DESCRIPTION
Walnut Cinnamon Cream French Toast is a rich, custardy, and dairy-free twist on the brunch classic, made with thin California walnut cream for a velvety texture and nutty depth of flavor. The custard base soaks into soft bread for a perfectly moist center and golden exterior. Experiment with the spices to create a chai-style blend with clove, star anise, ginger, and black pepper. Topped with vanilla walnut cream and a crunchy walnut streusel, this recipe is perfect for restaurant brunch menus, hotel breakfast programs, or an elevated weekend treat at home.
Total Time
Prep Time
1 Hr, 10 Mins
Cook Time
45 Mins
Total Time
1 Hr, 55 Mins
Nutrition
Calories
690
Total Fat
46
Saturated Fat
8
Trans Fat
0
Polyunsaturated Fat
0
Monounsaturated Fat
0
Cholesterol
145
Sodium
450
Carbohydrates
57
Dietary Fiber
5
Total Sugars
19
Added Sugars
14
Protein
18
Vitamin D
0.7
Calcium
160
Iron
4.2
Potassium
350
Ingredients
Thin Viscosity Walnut Cream
- ¾ cups (2.75 oz or 75 g) California walnuts
- ¾ cups (6.25 oz or 175 g) Water, room temperature
Vanilla Medium Viscosity Walnut Cream
- 2 ¼ cups (8 oz or 225 g) California walnuts
- 1 ¼ cup (9.5 oz or 275 g) Water, room temperature
- 1 tsp (5 g) Vanilla extract
California Walnut Streusel
- ¾ cups (2 oz or 60 g) Flour, all-purpose
- ¼ cup (2 oz or 60 g) Sugar, granulated
- ¼ tsp (1-3 g) Kosher salt
- 2 tbsp (1 fl oz or 30 g) California walnut oil or other neutral oil
- 1 cup (4 oz or 110 g) California walnuts, finely chopped
Custard Base
- 7 each (13 ¼ oz or 375 g) Whole eggs
- 3 Tbsp (1 ¼ oz or 35 g) Granulated sugar
- ¼ tsp (1.5 g) Kosher salt
- ½ tsp (1.5 g) Ground cinnamon
- ½ tsp (1.5 g) Vanilla extract
- 1 cup (8 fl oz or 225 g) Thin Viscosity Walnut Cream
- ½ cup (4 fl oz or 115 g) Water, room temperature
French Toast Assembly
- 30 pieces soft bread slices, cut into circles, about ¾ inch thick, and 3 – 3 ½ inch diameter
- ¼ cup (2 fl oz or 55 g) Neutral flavored oil or clarified butter
- 2 cups (17 ½ oz wt or 500 g) Vanilla Medium Viscosity Walnut Cream
- 2 cups (16 oz wt or g) California Walnut Streusel
Preparation
Thin Viscosity Walnut Cream
- Combine walnuts and water in a professional blender.
- Start the blender on low, then quickly increase the speed to the highest speed.
- Blend for 3-5 minutes until very smooth, scraping the sides as needed.
- Cool in an ice bath, transfer to a container, and refrigerate for 3-5 days.
California Walnut Streusel
- Preheat the oven to 350°F (170°C).
- In a countertop stand mixer fitted with a paddle, combine flour, sugar, and salt.
- Mix all ingredients--except walnuts--together with the paddle, slowly adding oil until the mixture resembles coarse crumbs. Add walnuts and stir until evenly combined.
- Spread the mixture onto a parchment-lined sheet pan.
- Bake until light golden brown, about 8-12 minutes. Remove and cool to room temperature.
- When cool, crumbs should be crunchy. Store in a tightly covered container at room temperature.
Custard Base
- In a bowl, whisk together eggs, sugar, salt, cinnamon, and vanilla extract until smooth.
- Whisk in the water and walnut cream until thoroughly incorporated.
- Use immediately or refrigerate for up to 48 hours. Whisk thoroughly before using for French toast.
Assembly
- Transfer the custard base to a container and ensure it's deep enough to submerge bread slices.
- Preheat a non-stick griddle or sauté pan on medium heat.
- Gently submerge the bread circles in the custard and let them soak for 30-60 seconds, flipping occasionally to ensure they are evenly saturated.
- Coat the pan or griddle with oil or clarified butter.
- Cook until golden brown on each side and cook all the way through.
- Serve hot, sprinkled with Walnut Streusel, Vanilla Walnut Cream, and garnish with honey, maple or agave syrup and fresh fruit.
- Optionally sprinkle with powdered sugar.