Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Rob Corliss
March 22, 2021

 

Brunch has long provided chefs an opportunity to express culinary creativity and set their operation apart from the competition. Both savory and sweet bakes offer a comfort-centric, friendly format for innovative brunch builds. An easy strategy is transitioning a few of your operation’s well-known menu favorites into comforting bakes.

We’ve compiled ideas that could be positioned as take-home bakes, ready for a guest to re-therm and enjoy at home. They may also be baked, scooped and plated as a dine-in offering, either formatted as a shareable or single serve.

“Try This”

Savory Bakes

  • Maple Chicken & Waffles Casserole: Two stacked layers of crispy waffles and fried chicken strips immersed in maple-white cheddar egg batter; baked
  • Carnitas Tamale Bake: Tender carnitas topped with red enchilada sauce, griddled peppers/onions, grated Mexican cheese blend and a cornmeal dough/batter crust topper; baked
  • Tater Tot, Bacon & Egg Strata: Croissant egg strata loaded with fried tater tots, chunks of crispy maple bacon, grated cheddar cheese; baked
  • Pimento Cheese Denver “Omelette” Bake: Diced sautéed ham/green bell peppers/onions, pimento cheese spread, roasted fingerling potato slices, egg batter; baked
  • Scalloped Sweet Potato & Ham Bake: Creamy, cheesy slices of scalloped sweet potatoes embedded with layers of shaved Virginia ham and minced green apple; baked
  • B-fast Biscuits & Gravy Bake: Crispy shredded hash browns topped with scrambled eggs, chunky breakfast sausage gravy, grated pepper Jack cheese and a top layer of buttermilk drop biscuits; baked

Sweet Bakes

  • Monkey Bread Pudding Bake: Caramel monkey bread pudding (loaded with cinnamon, walnuts and golden raisins); baked and drizzled with bourbon-vanilla anglaise
  • Chocolate Waffle & Banana Bake: Crispy chocolate waffle pieces, chunks of fresh banana and butterscotch chips covered with cocoa custard; baked and dusted with powdered sugar
  • Baked Oatmeal “Cobbler”: Extra creamy oatmeal topped with a layer of fresh mixed berries and a brown-sugar streusel; baked and drizzled with orange blossom honey
  • Pancake Soufflé Bake: Blueberry, lemon and crushed almond soufflé pancake batter; baked and smeared with whipped cream cheese glaze and a drizzle of cayenne-maple syrup
  • Overnight Doughnut Bake: Overlapping slices of glazed doughnuts covered with an egg/cream mixture, soaked overnight; baked and topped with whole roasted strawberries (and their natural syrup)

FEATURED RECIPE

Turn the Brazilian sandwich called the bauru into a hearty, craveable brunch bake. This Breakfast Bauru layers hickory smoked ham, mozzarella and scrambled egg over Texas toast, then tops the bake with a rich blend of cream, Dijon, Parmesan and mayo. A sprinkle of Parmesan and mozzarella add a cheesy crust.Photo credit: Smithfield Culinary

Turn the Brazilian sandwich called the bauru into a hearty, craveable brunch bake. This Breakfast Bauru layers hickory smoked ham, mozzarella and scrambled egg over Texas toast, then tops the bake with a rich blend of cream, Dijon, Parmesan and mayo. A sprinkle of Parmesan and mozzarella add a cheesy crust.

GET THE RECIPE FOR BREAKFAST BAURU

 

About The Author

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Rob Corliss is a three-time James Beard House guest chef with more than 20 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and, currently, owning a consulting company, ATE (All Things Epicurean), focused on flavor, menu and restaurant innovation. Based in Nixa, Mo., he has an energizing passion for food and is dedicated to connecting people to their food, environment and wellness. robcorliss@7ate9.biz