PB&J pain perdu at Recette
Panettone French toast at Saint Austere
Sourdough French toast with roasted cinnamon-apple butter at North End Grill
These superior versions of French toast may use a variety of bread, but they’re all uniquely, sweetly delicious brunch plates.
Chef Jesse Schenker tinkers with the classic for his PB&J pain perdu. His pillowy treat features a three-inch-thick wedge of Sullivan Street brioche stuffed with a swirl of creamy peanut butter and grape jam. He serves the fried confection in a pool of sweetened condensed milk laced with Earl Grey tea, plus a cluster of sugar-dusted berries arranged on top. $12.
Certain hard-line brunchers will tell you that challah is as essential to French toast as rye bread is to a pastrami sandwich. Skeptics may be persuaded by the version at Kutsher’s. Hefty slices of light and eggy challah arrive topped with a mix of strawberries, raspberries and blueberries, a sprinkling of powdered sugar and a dollop of whipped cream. Amp up the sweetness with the maple syrup and tangy berry compote that’s served alongside. $16.
Swapping out traditional bread for a hunk of panettone—a sweet Italian loaf studded with candied citrus peel and raisins, usually served at Christmas—gives this adaptation a cottony, ethereal texture. Chef Gary Comstock rounds out the sugary toast with a few savory touches: cayenne-spiced pecan butter and crunchy bits of fried prosciutto. $10.
A two-inch-thick piece of Sullivan Street sourdough is the humble canvas for this simple and satisfying French toast revision. Chef Floyd Cardoz advances the classic with the addition of his house-made roasted cinnamon-apple butter—a rich and fragrant spread stuffed into the center of each golden slice. $17.
Sunday in Brooklyn
Contrary to what the name might suggest, Sunday in Brooklyn is open for brunch and dinner every day of the week. The rustic three-story space boasts an outdoor patio, marketplace, private dining room and rooftop garden. The brunch menu includes both lighter bites, like carrot bread with ginger cream cheese ($3) or avocado toast with preserved tomatoes, wheatgrass and sprouts ($9), and heartier fare, like an egg-sausage sandwich with potatoes, cheddar and gojuchang aioli ($11), malted pancakes like hazelnut-maple praline ($15) and a plate of smoked salmon, pastrami black cod, sour cream, pickled green tomatoes and sourdough ($23). Dinner also features the cod, alongside other small plates like wild mushroom rice grits with pumpkin ($12) and entrees such as a 30-day dry aged pork chop with sour mustard greens ($37). At either service, signature cocktails like Champagne Problems, with bubbly, orange, berries and mint, or Juanny Appleseed, with tequila, hot apple cider, brown butter and cinnamon, are available (both $12).
Venue says: “A neighborhood restaurant celebrating Sunday in Brooklyn by serving brunch and dinner daily and some of our favorite items for take away.”