Creme Brulee French Toast with Drunken Strawberries


  • * * * * Creme Brulee French Toast * * * *
  • 1 loaf Challah or Brioche Bread, sliced into 1 1/2-inch thick slices
  • 1/2 cup Butter, unsalted (1 stick)
  • 1 cup Brown Sugar, packed
  • 2 tablespoons Corn Syrup
  • 5 large Eggs
  • 3/4 cup Heavy Cream
  • 3/4 cup Milk
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Salt
  • 2 teaspoons Grand Marnier or Cointreau
  • Powdered Sugar (optional)
  • * * * * Drunken Strawberries * * * *
  • 1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
  • 1/4 cup Sugar
  • 1/4 cup Grand Marnier or Cointreau


Make the French Toast

Butter a 9 by 13 baking dish.

In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish.

Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit.

In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight.

Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees.

Bake for 30 to 40 minutes until french toast is golden and puffed.

Serve hot with drunken strawberries and powdered sugar sprinkled on top.

Drunken Strawberries

Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate

Darker Than Blue Restaurant in Baltimore is a Class Act

Get Ready for the New Series, East Coast Pitstops on the Multi Cultural Cooking Network coming in November.  The series is based on articles written by Los Angeles Restaurant Critic, Crystal Johnson.  Darker Than Blue Restaurant is one of the best places for superb food.

Darker Than Blue– Waverly ( Not far from Johns Hopkins University)

 Named for a Curtis Mayfield song, this restaurant will have taste buds singing a happy tune. Darker Than Blue has a sophisticated vibe of a Blues establishment mixed with fine dining experience on Greenmount Ave. Baltimoreans would scratch their head about the location, location, location but if you love southern cuisine and want experience not only to perfection but with class then Darker Than Blue is the place for you. The chef took our taste-buds from the southern US to Spain. Wine is not sold at the establishment so we have the sweet peach tea. On this night the flavor of peach is overpowered by the sugar. Note, the beverage will be my only complaint.

When it comes to the food, everything is perfection from the most moist cornbread served with a sweet potato butter. Sweet potato lovers, meditate on that. Chicken poppers filled with crab meat are served next with two complimenting sauces including an orange marmalade vinaigrette and and what my companion described as a basic cocktail sauce. However, the cocktail sauce works in the classic tradition of pairing it with seafood and in an unconventional way because of the prominence of the chicken. The meat of the chicken is tender while the coating is crunchy. There are three tiers of texture working together nicely. For our next appetizer, stuffed shrimp takes the stage filled with crab meat. The shrimp seems to be broiled. It is simple and classic in taste. Moving across the waters to Spanish Cuisine is the paella. It has a spicy flare not in a hot pepper sense but a more subtle kick. The dish is filled with chicken, sausage, shrimp, peppers, and mussels along with the classic saffron rice. Part owner and Chef Casey Jenkins also serves a marvelous fish and grits dinner entree. The outstanding tender catfish is placed upon garlic sauteed spinach upon a bed of grits complimented with garlic butter sauce surrounding the mound

caseywithfoodSmallThe local Baltimore Magazine named Darker than Blue among the top 50 restaurants in the city.  People come for good mac & cheese, fried chicken and the pairing of chicken and waffles too.   Run, don’t walk to this restaurant in Baltimore.   Check the website for information about jazz performances and the Sunday Brunch.

To check out the East Coast Pitstops  Restaurant Review series visit:



MCCN Reviews: D’Cache Latin Fusion Cuisine in Toluca Lake,CA

DCache restaurant
Review by Crystal A. Johnson
D’Cache Restaurant not just a place to eat but it is an exotic romantic experience. The food, live music and décor fuse to make this Latin fusion cuisine spot one of the best dining experiences in LA. Located on 10717 Riverside Dr., don’t let the big sign and the inconspicuous entry way fool you. Once entering the walkway to the 1928 Spanish Mission style building, things start to change as you see the beautiful water fountain. When entering through the doors you are transported to a romantic and elegant European spot.   Goodbye to Toluca Lake….  (Click link Below to read rest of review)