The Cape Hotel is Sharing Their Famous Cape Toast Recipe

In Dine, Los Cabosby Suzanne KochLeave a Comment

If you’ve ever visited The Cape Hotel in Cabo, there’s a good chance you experienced the Cape Toast, their decadent take on french toast served at The Ledge restaurant. A guest and staff favorite, the popular dish is a balanced mix of sweet and nutty with a rich, doughy consistency. Now, you can make the addicting breakfast treat at home.

Cape Toast

  • 1 loaf brioche bread, cut into 1.5-inch thick slices
  • 12 raspberries (or desired fruit)
  • 1 vanilla bean (pulp and seeds only)
  • 1/2 cup coconut milk
  • 3/4 cup whole milk
  • 3 eggs
  • 3 tsp. clarified butter
  • 1tbsp. brown sugar
  • 1 banana, sliced into .5 cm pieces
  • 2 tbsp. + a pinch cinnamon
  • 1 cup + 2 tbsp. white sugar
  • 1 cup high-quality whipping cream
  • 1/2 cup water
  • 1 cup sliced almonds

Batter

Mix 1/2 cup coconut milk, 3/4 cup whole milk, 1/2 vanilla bean pulp and seeds and 3 eggs together. Keep cool in the refrigerator

Cinnamon Sugar + Whipped Cream Topping

Combine 1/2 cup white sugar and 2 tbsp. cinnamon (reserve for later). Whisk 1 cup whipping cream in a stainless steel bowl until you get a consistent, firm cream. Fold in 2 tbsp. white sugar and the remaining vanilla bean pulp and seeds. Keep cool in the refrigerator.

Roasted Banana

Heat 2 tsp. clarified butter in a non-stick pan over medium heat. Add 1 tbsp. brown sugar to pan. Arrange the banana slices in the pan, cooking both sides until slightly golden. Dust with a pinch of cinnamon and remove from the heat, set aside.

Sweet Almond Topping

Heat 1/2 cup water and 1/2 cup sugar until a light syrup forms. Mix in 1 cup almonds. Remove almonds from the syrup and spread across a baking sheet. Bake for 30 minutes at approx. 245-degrees. Turn almonds and bake for another 20 minutes or until slightly golden brown.

Cape Toast (1 serving)

Heat a non-stick pan over medium heat. Soak two slices of brioche bread in the batter for 10 seconds. Add 1 tsp. clarified butter to the pan and cook each slice in the pan, about 4 minutes per side or until slightly brown. Remove bread from the pan. Plate and dust with cinnamon sugar on both sides. Top with roasted bananas, whipped cream, almonds and raspberries. Drizzle with syrup of choice (optional) and a mint sprig for garnish.

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