My son Carey and I just returned from a stay in the Myrtle Beach area.  We golfed, saw shows and dined.

And one of the places we dined for lunch is at Heidi Vukov’s restaurant call the Croissant Bistro and Bakery. It was a wonderful experience and I want to share one of here great recipes with you.

Heidi decided she wanted to be in the restaurant business 21 years ago. At that time more restaurants per capita were failing in Myrtle Beach than any place in the United States, but she decided to proceed anyway.

At that time, she only served breakfast and lunch, which may explain why so many of her recipes are absolutely unique takes on traditional dishes.  She first built a loyal local following, and then the tourists started coming, and coming, and coming. She does some advertising but most of her business seems to come from word of mouth advertising.

 

 

 

She now serves dinner as well. And her meals and presentation of them will make you, or anyone with you  happy.

Her bakery items are equally spectacular and tasty.  Try this recipe for her take on this traditional breakfast or brunch French Toast with her version of Bananas Foster.

I have added a couple of other photos of dishes on their menu.  I will publish recipes for these at a later time, but better still, order the book and you will be happy you did.

If you are in Myrtle Beach, the restaurant is located at 3751 Robert Grissom Parkway. You can order the book directly from their website, www.croissants.net or online at booksellers like Amazon.

Printed with permission, this recipe of Bananas Foster French Toast is worth trying.  Her recipe calls for Challah Bread. that recipe is also in her book.  In the meantime you may try a nice thick bread you like I suppose.

MAKES 4 SERVINGS                PREP TIME: 15 MINUTES      COOK TIME:  5 MINUTES

FOR THE SYRUP:                                                                           FOR THE TOAST:

8 ounces butter                                                                              3 eggs

2 cups brown sugar                                                                       1 cup milk

3 ounces spiced rum                                                                      1 teaspoon vanilla

1 cup heavy cream                                                                         1 teaspoon cinnamon

FOR THE BANANAS:                                                                      8 slices Challah bread

Granulated sugar                                                                            1 teaspoon butter

2 bananas, sliced in half lengthwise

FOR THE ASSEMBLY:    Real whipped cream or powdered sugar

FOR THE SYRUP:                                                                           FOR THE BANANAS:

1. Melt butter in saucepan. Add brown sugar.                                   1. Sprinkle sugar on tip of each banana on the side

Stir until combined                                                                             that has been cut.

2. Add spiced rum.                                                                             2. Brulee the tops with a torch or under broiler until golden brown.                                                                                                                  Set aside

3. Reduce for 5 minutes.

4. Add heavy cream. Mix well. Set aside.

 

 

 

FOR THE TOAST:

  1. Beat eggs. Add milk, vanilla and cinnamon.
  2. Dip each slice of bread in milk mixture and turn over to coat both sides.
  3. Place in heated saute pan with melted butter. Cook until golden brown.
  4. turn and cook other side until golden brown. You may need a little more butter during cooking.

FOR THE ASSEMBLY

  1. Place 2 slices of French toast on each plate. Top with bruleed banana.
  2. Drizzle with syrup and top with real whipped cream or powdered sugar.