Donuts made into French toast? Yes, you can make that - Cincinnati News, FOX19-WXIX TV

Donuts made into French toast? Yes, you can make that

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Bloody Mary from Rookwood. Provided by Bar Manager/Mixologist Rommel Wells Bloody Mary from Rookwood. Provided by Bar Manager/Mixologist Rommel Wells
French toast French toast
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CINCINNATI, OH (FOX19) -

Who doesn't like French toast?

Chef Jackson Rouse from The Rookwood is making his Donut French Toast on Wednesday's FOX19 Morning News at 8:45 a.m. 

Bar Manager/Mixologist Rommel Wells will also be here preparing Bloody Marys!

Recipe for Donut French Toast with Seared Berkshire Belly, Bourbon Maple Syrup, Candied Pecans, Sunny Eggs:

Ingredients:
 
• 1 1/2 cups well-shaken buttermilk
• 4 large eggs
• 3 tablespoons brown sugar
• 1 tablespoon Ras El Hanout
• 1/4 teaspoon salt
• 6 (day old ) glazed donuts cut in half
• 4 1/2 tablespoons unsalted butter, divided

Accompaniment:

• warm maple syrup infused with bourbon
• candied pecan (recipe follows)
• Seared pork belly, bacon, sausage your choice of meaty goodness
• Eggs cooked to your liking

Preparation:

Whisk together buttermilk, eggs, sugar, Ras El Hanout and salt in a bowl. Pour into a large 4-sided sheet pan, then add donuts dipping them cut side down for a couple of seconds just so they absorb a bit of the mixture.

Heat butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3-5 minutes total. Top with selected accompaniments.

Candied pecans:

• Nonstick vegetable oil spray
• 1/2 cup sugar
• 2 tablespoons water
• Pinch of cream of tartar
• 3/4 cup pecan halves (about 3 ounces)

Preparation: 
  • Line baking sheet with foil; spray with nonstick spray.
  • Combine sugar, 2 tablespoons water, and cream of tartar in heavy small saucepan.
  • Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
  • Remove from heat. Immediately stir in pecans.
  • Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. 
  • Cool completely. Break candied pecans apart, leaving each pecan half intact with some candied caramel attached. (Can be made 1 week ahead. Store airtight at room temperature.)

Bloody Mary recipe:
  • 1 (28oz.) can San Marzano tomatoes
  • Juice 1 lemon
  • Juice 1 lime
  • 3-4 oz. house made hot chili sauce (sub Sriracha if desired)
  • 2 tbsp fresh-grated horseradish root
  • 2 oz house-made Worcestershire sauce
  • 1 1/2 oz. Fernet Branca
  • 2 garlic cloves, grated
  • Salt and pepper to taste
  • Combine ingredients in food processor (or blender). Purée until desired consistency is reached.
  • Keep for up to a week.
To plan a visit to The Rookwood, visit their website at www.therookwood.com 

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