Gordon is putting the challenge out to Hell’s Kitchen Finalist Mia Castro to see if she can make the perfect French toast of that weekend brunch....in just 10 minutes. This recipe isn’t just quick but adds some cereal for some extra crunch! Recipe below: Cardamom-Spiced French Toast with Fresh, Orange Whipped Cream Yield: 2 servings For the whipped cream: ½ C heavy whipping cream 1 ea. Orange zest 2-4 T powdered sugar ¼ t salt 2 t Grand Marnier Method: In a medium bowl, with a whisk, start beating cream with the orange zest until it begins to thicken. Add sugar, 1 T at a time, tasting until you achieve desired sweetness. Add salt. Continue whisking until soft-medium peaks form. Finish by whisking in Grand Marnier. Taste, adjust flavor, set aside cold. For cornflake crust: 2 C cornflakes 2 T brown sugar ½ t cardamom Pinch salt Method: In a food processor, place all ingredients and pulse until it resembles breadcrumbs. For french toast: ¾ C Half & Half 3 lg. eggs 2 T brown sugar ¾ t cardamom ¼ t salt 2 ea., ¾“ brioche slices 1 C cornflake crust 2-3 T butter Method: Blend the first four ingredients at medium speed until homogenous. Soak brioche in the mixture for 3-4 minutes (turning a few times). With cornflake crust on a shallow plate, place soaked bread over it, turning to coat both sides. In a shallow pan with butter, over medium-high heat, cook french toast until golden-brown on both sides. Finish in 450F oven if necessary. Serve with a dollop of fresh whipped cream and pure maple syrup.

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