Boston Chef Chris Coombs of dbar, Boston Chops, and Deuxave recently partnered up with Hood Cream, to host his first-ever Google+ live streaming cooking demo. (Chef Coombs was recently announced as Hood Cream’s official spokesperson for 2014).
On April 8, at-home cooks were able to tune in to Hood’s Google+ page to follow along live with Chef Coombs as he created three custom dishes featuring Hood Cream, including:
Main dish: Hood Cream Spring Carbonara
Side dish: Hood Cream Asparagus Gratin
Dessert: Hood Cream Brioche French Toast
If you missed the live cooking demonstration, you may still view it here bit.ly/HoodCreamGooglePlusDemo.
Below is our favorite recipe from the cooking demonstration that we were easily able to try at home.
Hood Cream Brioche French Toast
By Chef Chris Coombs
½ cup Hood Heavy Cream
1 ea vanilla bean, scraped or 1 teaspoon vanilla extract
3 Tablespoons honey
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
8 rounds brioche
2 Tablespoons butter
Whipped cream topping:
½ cup Hood whipping cream
½ teaspoon vanilla extract
1 Tablespoons sugar
Pinch of salt
Put the first 5 ingredients in a small pot and heat over low heat until bubbles just begin to form around the edge of the pan. Turn off and let steep 5-10 min.
Crack eggs into a medium mixing bowl and whisk gently to break apart. Stream in cream mixture and whisk until combined. Pour into a shallow baking dish.
Soak brioche rounds for 45 seconds on each side, then cook on medium heat in a nonstick pan with 1 tablespoon butter per pan until golden brown on both sides and cooked through.
Whisk together whipping cream, vanilla extract, sugar, and salt in small mixing bowl until soft peaks form. Serve over warm French toast with seasonal fruit and enjoy!