Considering Thanksgiving is just around the corner, we asked Central Market executive chef Patrick Tarantino to take us shopping for one of his favorite holiday desserts—eggnog custard toast. Since he's usually busy preparing food for others at Central Market, he likes to keep things simple when cooking for his family the day-of. "Sometimes a good chef is a sneaky chef," he says. Read: it's okay to purchase pre-made ingredients. "Just because I'm an executive chef doesn't mean that I have to be fancy all the time," he said. "For me it's about going back to the basics. I'm a simple guy when it comes to food."
Although born and raised in Dallas, Tarantino comes from a long line of Italian tradition—that's where the Panettone toast comes in. "Every year we would receive multiple Panettones from relatives, which is an Italian holiday bread. It's a little dry and plain, but it's perfect for French toast," he said. To go along with dessert, his family likes to crack open a sweet wine. "It's a wonderful way to finish a meal and gather with people at the end of the day," he said.
Patrick Tarantino's Shopping List:
CM Organic Cage Free Brown Eggs = $3.99/dozen
1/2 Gallon Light Eggnog = $3.99
Panettone = $11.99
CM Cranberry Sauce = $5.99/lb.
Orange Moscato = $14.99
TOTAL = $40.95
Eggnog Custard Toast Recipe (serves six):
2 eggs
1 1/2 cups of eggnog
1 TBSP ground cinnamon
1/2 TBSP nutmeg
1 Panettone loaf
1 cup cranberry sauce
1/2 cup honey
1/4 stick butter
6 scoops gelato
– Cut Panettone into six even slices.
– Mix eggnog, eggs, nutmeg and cinnamon in separate bowl.
– Soak Panettone in eggnog mixture until it's completely absorbed.
– Sear soaked bread in pan with a little butter.
– Place in oven at 350 degrees for 15–20 minutes.
– Cranberry honey butter sauce: mix cranberry sauce, honey and stick butter.
– Top with cranberry honey butter and gelato.
– Enjoy with a glass of Orange Moscato!
[The Feast]
