Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu

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Success starts with the foundation of the iconic dish: the bread, in this case, La Brea Bakery® Sourdough Batard. This artisan bread is a large baguette that combines a thick, golden crust with a moist interior full of subtle sour flavor. “La Brea Sourdough has been a go-to product in my pantry for years,” says Anthony Dee, corporate executive chef for Landry’s Inc. He cubes the bread and coats it with butter before toasting the pieces in the oven. The toasted cubes are combined with brown butter, along with brown sugar, vanilla, cinnamon and allspice. An egg custard, which can be prepared up to two days in advance, is folded into the bread mixture, along with a surprise ingredient: blueberries.

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This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.

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