Hey Chefbryan,
You sounds like a workaholic. Please allow me to add to your workload!
Maybe you should try the Belgian version of "Pan Perdue" I learned.
Make your "french toast". Yup, your normal stuff.
Very lightly and evenly, sprinkle white sugar on a stainless grill.
As you observe the white disappearing in an area.
Toss on cooked french toast and smear, a little.
Remove and pan up.
Trick is tiny amount of sugar. Start with less than you think you should... approx. 1/8 tsp per slice
It doesn't take much caramel to give wonderful flavor. Not looking to break teeth...
You can make it as fast you can make caramel and wipe it up with the french toast and toss in line pan. Caramel side always touches a non caramel side, if shingled.
Molten caramel is not to be taken lightly. Edible Napalm...
The extra step for this product does takes time (labor) and can make a real mess.
Some good news,
- Sugar/Caramel dissolves in water. Let the water clean the grill.
- 1/8 tsp of white sugar is not expensive
- hint of dark caramel flavor on custard bread pleases the palate
At least try one yourself with some strawberries. You'll know whether or not it would be worth extra time.
Keep up good work. Gotta love a chef that challenges himself!