Brown Barn’s French Toast Bake has taken almost a year to perfect to meet standards established by owner Marco Stanton. “I wanted something more than sweet eats. I wanted something sexy,” he says. He discovered that a key to the dish’s success was the presentation, cutting it into 3” x 3” squares.
Challah-Textured Brioche. Finding the right bread is crucial in the creation of any French Toast. Stanton and his team were in search of a sweet, eggier bread that would tear well enough to absorb the other ingredients.
Vanilla Bean. Scraping the bean is crucial to creating a true vanilla flavor. There was no compromising on this ingredient. In fact, Stanton confirmed multiple times that it had to be “scraped vanilla,” which ensures the true vanilla flavor.
Maple Syrup. This isn’t just any maple syrup. This is Wally Janoske’s Geauga County two-time award-winning maple syrup. Stanton aims for the best and says he believes that this is it. “We order 50 to 60 gallons of syrup a month from him,” he says.
Baking Technique. While many simply fry their French Toast in a skillet, Brown Barn starts by adding all ingredients, baking in a casserole tin and then searing on a flat-top grill. “We want to execute this at the highest level,” Stanton says.
10700 Mayfield Road, Chardon, 440-279-4747, brownbarntavern.com
Best Brunch: Brown Barn Tavern Takes French Toast to the Next Level
The right bread and fresh vanilla beans are key to creating Brown Barn's French Toast Bake. By Myra Orenstein
