What is Next Iron Chef: Super Chefs without the “Rockstar” Chef Anne Burrell — boring! I really thought Chef Anne would be the next queen of the Food Network’s Kitchen Stadium. She won the initial Chairman’s challenge and eventually lost in the Secret Ingredient battle in the same episode…that really sucks. And her dessert creation using the “weirdest combo” ever of Panko bread crumbs and Ponzu Lime was brilliant, the judges were very impressed. But competitor Chef Geoffrey Zakarian edged her based on techniques…what a disappointment! I’m pretty sure Superchef Anne Burrell wouldn’t want to work with “panko and ponzu” for awhile.
The newest cookbook (now a best seller) is out now though….Anne Burrell: Cook Like a Rock Star, and is packed with mouthwatering recipes. I can’t wait for her to visit Chicago for book signing and check out her signature “hairdo”.
I’m including this French Toast recipe, courtesy of Kikkoman, to my New Year’s party brunch offerings to remind me of Superchef Anne Burrell…and it’s got the secret ingredient…breadcrumbs, yo!
Crispy Baked French Toast
Ingredients (Yield: 4 servings)
3 large eggs
1-1/4 cups milk
3/4 teaspoon sugar
1 teaspoon Vanilla Extract
1 cup Kikkoman Panko Bread Crumbs
8 slices dry white bread
1/4 cup butter
1/4 cup vegetable oil
Butter and maple syrup
Instructions
Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400°F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
Serve with butter and maple syrup.
Celebr-EAT-y by Sarah Lee 