Harrison Chernick

A breakfast-dessert marriage clearly made in culinary heaven—and a standout on the brunch menu at The Bungalow Kitchen by Michael Mina—the Crème Brûlée French Toast is a veritable study in sweetness. A thick slice of pain de mie is dusted with Demerara sugar, which is lightly torched to create a crispy, sweet crunch. It is topped with fresh strawberries that have been tossed in a sweet-tart strawberry-rhubarb jam. To provide balance, the dish is finished with a cloud of freshly whipped vanilla Chantilly cream, along with a sprinkle of cornflake streusel.

“The dish certainly ignites curiosity with its crunchy créme brûlée texture,” says Harrison Chernick, Executive Chef. “The presentation is quite unexpected when it arrives at the table. Its eye-catching appearance blows people away, leaving them speechless, and then it’s a rollercoaster of flavors from the first bite to the last. It’s no wonder why this dish is such a hit.”