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SITE, WPRI.COM.
WE ARE THIS THE RHODE SHOW
KITCHEN THIS MORNING, DISCOVER
NEWPORT, STEVE LIEBHAUSER IS
HERE MAKING GRAND MANNIER FRENCH
TOAST.
GREAT TO HAVE YOU HERE.
LOT OF INGREDIENTS.
CAN I TELL YOU, YOU ARE SPOILING
US WITH ALL OF THE PASTRIES YOU
BROUGHT US THIS HORNING.
GOODIES.
WE WILL GET TO ALL OF THAT,
EVERYTHING LOOKS FANTASTIC.
MORNING?
HELLO, JAMESTOWN.
GRAND HANIER FRENCH TOAST IS ONE
OF THE BIG SELLERS, GREAT CROWD
PLEASER.
ONE OF THOSE, OH, MY GOD DISHES
WHEN PEOPLE BITE INTO IT.
WE START WITH FRESH BAKED
CROISSANTS IN THE SHOP.
YOU CAN GET THESE AT ANY OF THE
BAKERY SECTION.
NICE CUSTARD WITH GRAND MANNIER,
HALF AND HALF.
ORANGE, SUGAR AND EGG.
SO IT GOES IN THERE AND COOK
THEM IN THE PAN.
TOP IT AFTER IT IS COOKED WITH
FRESH WHIPPED CREAM.
AND SLICE FRESH BERRIES AND
DRIZZLE OF MAPLE SYRUP.
RIGHT.
THIS ISN'T THE TRADITIONAL
FRENCH TOAST WE PICK UP WHEN WE
GO TO A SPOT.
A LOT OF TYPES, IT THEY USE A
BIG HUNK OF BREAD THAT THEY PUT
IN.
THE TEXTURE DIFFERENT?
THE FLAVOR IS DIFFERENT?
THE FLAVOR IS.
CROISSANT IS ALREADY AS IT IS IN
IT, RICH AND DELICIOUS THING TO
START WITH.
AND WE SOAK IT IS IN THIS
FANTASTIC CUSTARD.
IT IS A CUSTARD MIX.
IF YOU WANTED TO, TAKE THIS
MIXTURE WHEN YOU WERE DONE, CHOP
UP THE CROISSANTS, PUT IT IN A
BAKING DISH AND BAKE IT OFF,
BEAUTIFUL BREAD PUDDING TO PUT♪ç♪ç IT.
CHOCOLATE SAUCE.
MIXTURE.
LET IT SOAK IN.
WHAT PEOPLE PROMISE, FRENCH
TOAST, DROP IT ON THE EGG, TWO
DOESN'T ABSORB.
BREAD.
NOT INTERESTING.
WE LET IT SOAK IN, NO OFFENSE,
WONDER BREAD, LOVED IT.
BUT WE LET IT SOAK IN.
TOOK IT OFF.
WONDER BREAD IS ON THE PHONE
AND WANT TO SPEAK TO YOU.
NICE CREAMY TEXTURE.
TOP IT WITH THE EXTRA RICHNESS
OF THE WHIP CREAM AND FRESH
BARRYS.
DAY.
IT IS REALLY ELEGANT.
REALLY SPECIAL AND TASTES GREAT.
GOOD STUFF.
WE ARE GOING TO START
JUGGLING THE COOKIES LATER ON.
CUSTARD.
WE ARE INDEED. CUSTARD FOR
THE GRAND MARNIER TRENCH TOAST
WITH EGGS, HALF AND HALF, SUGAR,
A PINCH OF ORANGE ZEST AND GRAND
MARNIER OR LIQUEUR.
IF YOU DON'T WANT THAT, YOU CAN
DOUBLE DOWN ON THE ORANGE AND
YOU WILL BE OKAY.
WE WANT THE LIQUOR.
I FIGURED AS MUCH.
HAVE YOU LOOKED AT US?
HAVE YOU DONE THAT, YOU CAN
ZEST UP THE ORANGE.
YOU KNOW HOW TO USE THAT?
YES, I DO.
UNTIL YOU HEAR ME SCREAMING.
SHARE THE BOWL AND GO RIGHT
OVER.
RECIPE.
WHEN IT GOES OUT ON THE PLATE,
IT LOOKS DAZZLING.
IT LOOKS FANTASTIC.
RIGHT.
PRETTY EASY.
YOU DO ABOUT HALF OF THAT IN
ALL RIGHT.
JUST THREE EGGS.
IF YOU WANT IT RICHER, WHICH YOU
DON'T NEED, IF YOU WANT IT
RICHER, THE CUSTARD, SEPARATE,
DO ONE WHOLE EGG AND TWO YOKES.
RICHEN IT UP, USE REGULAR CREAM
EXTRA FLAVOR.
IN.
OKAY.
WHEN PEOPLE HERE CUST YARD, A
HARD TO MAKE.
IT IS SIMPLE.
PUT TOGETHER.
THIS, YEAH.
THIS IS SUPER EASY.
HOW MUCH DO YOU GET IN THERE?
HALF OF IT.
THAT IS FINE.
THAT IS IT.
WHOLE MIXTURE RIGHT THERE.
COMBINED.
YOU DON'T WANT TO BRING A LOT OF
AIR INTO IT.
NOW, NOT REALLY GOING TO KILL
IT IF YOU DO.
COMBINATION.
THE THICKEN INGREDIENT.
IT WILL THICKEN AS WE COOK.
MAKE IT.
TEASPOON.
WE'LL DO MORE JUST IN CASE.
YEAH.
IT WILL BURN OFF ON THIS, THE
ALCOHOL.
KIDS.
DON'T WORRY ABOUT IT.
IF YOU ARE SENSITIVE TO
HAVING ALCOHOL IN YOUR FOOD,
DON'T USE IT.
RIGHT.
IT IS NOT ALL GOING TO BURN
RELEVANT.
YOU CAN SMELL THE ORANGE, THE
GRAND MARNIER.
THIS IS WHAT YOU WILL SOAK THE
CROISSANTS IN.
SUPER SIMPLE.
LIKE I SAID EARLIER, IF AT
THE END, YOU HAVE EXTRA
CROISSANTS AND EXTRA MIX, CUT
THEM UP AND PUT THEM IN HERE.
LET THEM REALLY SOAK THAT UP,
UNTIL IT IS ALMOST A SOLID MASS.
TAKE A BAKING DISH, PYREX PAN,
BUTTER IT UP, REAL NICE.
350.
THAT IS GOOD.
25 MINUTES OR SO.
GOOD TO GO.
YES, ALSO, IF YOU ARE
PLANNING AHEAD, DO IT THE DAY
BEFORE, LIKE CHRISTMAS EVE.
ALL THE WAY THROUGH.
CHRISTMAS MORNING PUT THAT
THING IN THE OVEN WHILE
UNWRAPPING PRESENTS.
YOU WILL BE A HERO.
ALL RIGHT.
WE ARE
WE ARE HACKING GRAND MASHIER
FRENCH TOAST.
THEY ARE JUGGLING.
I NEVER KNEW WE HAD A BASEL
WHO KNEW?
SO MUCH BETTER THAN WORK.
WHAT WILL WE DO NOW?
YOU A FINISH THIS RECIPE OFF.
WE HAVE THE PAN HEATING UP.
SO MUCH THERE.
MEDIUM HIGH HEAT.
NOT TOO HOT.
BURNING IT.
I PUT A LITTLE BIT OF
CANOLA OIL.
JUST ABOUT A TEASPOON.
A TEASPOON OF BUTTER.
NOT RICH ENOUGH WITH THE
CROISSANTS, THE HEAVY CREAM,
HALF AND HALF.
THIS IS FUN.
DON'T MESS AROUND.
THIS COULD BE YOUR LAST
NO.
MAKE IT.
MAKE IT REALLY QUICK.
DROP IT.
OKAY.
IT IS THE WAY TO GO.
NOT BAD.
WE HAVE TO GO.
FRENCH TOAST.
YOU HEAT IT UP.
PEOPLE HAVE A LOT OF STUFFING.
THEY DON'T HEAT IT HOT ENOUGH OR
TOO HOT.
THAT IS A LITTLE BET OF BUTTER.
HEAVY.
WHEN IT STARTS TO BUBBLE, JUST
ABOUT READY TO SOAK.
HAD SHOULD BE SOAKING.
CROISSANT, SHOULD BE TWO.
CROISSANT IN THERE.
INTO THE MIX.
LET THEM SOAK IT UP.
WHILE THAT PAN HEATS UP NICE.
REALLY LET THEM -- THEY ARE LIKE
A SPONGE.
AROUND.
YOU DON'T WANT TO SMASH THEM UP
RIGHT.
MAKE SURE THAT THEY ARE.
WATCH YOURSELF.
I'M WATCHING.
SO, WE ARE BREAKING IT.
TOO.
WE CAN FIX THAT, TOO.
BUTTER.
THEN THEY GO IN.
YOU WILL HEAR THEM SIZZLE.
IF YOU DON'T HEAR THEM SIZZLE,
PAN IS NOT HOT ENOUGH.
BACK.
STAND BACK.
WOW.
THIS IS GREAT.
FRENCH TOAST.
YEAH.
DECADENT.
HEY, YOU KNOW WHAT?
WHY NOT?
GREAT AROUND THIS TIME OF YEAR.
EXACTLY.
IT IS NOT AN EVERY DAY ITEM.
THOSE WILL COOK UP.
ABOUT HOW LONG ON EACH SIDE?
TWO MINUTES OR SO.
SIDE.
SIDES.
MEANWHILE, MY JUGGLING
PARTNER MARCO MADE WHIP CREAM
FOR IT MUCH WE HAVE THAT READY
TO GO IN THE MIXER BACK HERE.
OVER HI APRON, THAT IS FINE.
APRON.
FRESH FRUIT.
SHE IS TALKING ABOUT GOING
BACK TO WHIP CREAM AGAIN.
TALK ABOUT THE WHIP CREAM.
WHIP CREAM IS NOTHING.
RIGHT.
JUST MAKE IT.
IT IS SO MUCH BETTER.
NOTHING WRONG, I GUESS, WITH
SOMETHING OUT OF A CAN IF YOU
HAVE TO DO IT IN A HURRY.
ALTOGETHER.
IT BALLS UP WELL.
GOOD TIP, IF PUTTING ON
FROZEN, SWEETEN WHIP CREAM, CORN
FREEZER.
HOLD UP AND GO LIKE THAT.
START MELTING.
GOOD JOB.
THESE ARE COMING OUT.
OH.
MAYBE EARLY.
NICE.
MAKING IT GOOD.
WOW, THOSE ARE NICE.
NICE AND CUSTARDY ON THE
INSIDE.
THAT.
THOSE ARE COOKING.
WHAT IS GOING ON AT THE PLACE?
I'M A NERVE YOWSES -- MY
HEART IS IN IT.
AT THE PLACE RIGHT NOW, WE ARE
GETTING READY FOR THE HOLIDAYS.
WE ARE DOING A LOT OF TARTS,
COOKIE PLATTERS THINGS THAT WE
BROUGHT OVER HERE.
WHAT YOU BROUGHT THIS MORN
AGO I KNOW THOSE WELL.
MAKAROONS. BIG ONE, TO NOEL,
WHICH IS A GOLDEN CAKE THAT IS
FILLED WITH CHOCOLATE MOUSSE
FILLING.
HOLLY AND BERRIES.
HOW ABOUT UP HERE?
WHAT IS THIS?
SCONES.
MUFFINS.
THINGS THERE.
WE HAVE LIKE TRAIL MIX GOING.
BUTTER MILK FRUIT SCONES, LEMON
REALLY TASTY.
FOR TASTE.
WHERE ARE YOU LOCATED?
32 AVENUE THIS JAMESTOWN
ACROSS FROM THE GAS STATION.
UNTIL 3.
PERFECT.
YES.
YOU LOVE IT IN TWO WAYS.
PUMP.
COME OVER AND HAVE BREAKFAST.
NOBODY WILL BOTHER YOU.
THE PLATE.
I GOT YOU.
OKAY.
YEAH.
RIP THOSE UP.
MY GOSH.
A PINCH OF COLOR ON EACH
SIDE.
THERE.
TRUST ME, IT IS.
I'LL DO ONE.
PARDON ME.
AND, GIVE YOU THAT.
THE BEST PART.
THE LITTLE HOLIDAY DOLL UPOF
FRESH WHIP CREAM.
YOU DOLL UP.
AND I'M MISSING SPOONS.
SO I'LL DO IT.
YOU ARE AMONG FRIENDS.
INSPECKIBLEY CLEAN HANDS.
WASHED A MILLION TIMES. BERRIES
WASH THE FRUIT.
WASH YOUR FRUIT.
ALL RIGHT.
ALL RIGHT.
SYRUP.
TOP THAT OFF.
FINISHED PRODUCT.
SPLASH.