Home Cooking with the Chefs of Commerce Café

Join us once a month as we share the recipes our chefs love to make at home for their families with your families. Each recipe will have ingredients sourced in Lockhart and will be easy to make with limited equipment in your own home. 

This Months Chef: Kaine Turner

Sous Chef at Commerce Café; Soup of the Day Aficionado; and Dad to a brand new baby boy! 

“Hey there, Kaine here. For this month’s recipe, let’s make something fun and affordable that is sure to impress your family and start your day off right. My family loves fresh fruits, so feel free to use your favorite fruits. Peaches are great for a summer treat.

French Toast Roll-ups

Ingredients list 

10 slices Mrs. Baird white bread 

3 ripe peaches (approx. 2 cups fruit)

5 oz. Prosecco pr any sparkling wine

1 package Philadelphia cream cheese, room temperature for easy spreading

Neutral oil (canola, vegetable, or sunflower works)

32 oz heavy whipping cream 

1 cup powdered sugar 

Butter 

2 eggs 

1 tsp Nutmeg

1tsp Cinnamon 

Equipment

Blender, mixer with whisk attachment (or try it by hand), sauce pan, a rolling pin, hand whisk, measuring spoons, and measuring cup. 

First off, core your peaches and slice thinly. Reserve a few for garnish and to roll into our roll-ups 

In a sauce pan, combine your peaches, 5 oz. prosecco, and a pinch of salt, reduce to ¼ of the original amount on medium to low heat. You should see small bubbles, not a rapid boil.

While your delightful and simple sauce is reducing, 

Mix 1pint heavy whipping cream and 1 cup powdered sugar in your stand mixer, or by hand with a whisk. Mix until medium to stiff peaks. This will work best if your bowl and cream are very cold. Just keep a watchful eye or you might accidentally make butter. If you want to make this super easy, you could always just buy some whipped cream at the store, no shame.

To make the rolls, use a rolling pin to flatten each bread slice. Make sure to remove your crust. Spread your cream cheese on the bread, followed by a layer of peach slices, roll them tightly but gently. 

Once you have rolled your bread, dunk them in an egg wash made from 2 eggs, 16 oz. heavy cream, one teaspoon nutmeg, one teaspoon of cinnamon. Gently remove the rolls from the egg wash and place into a lightly oiled pan on medium heat with the seam side down. Cook until crispy and golden, flip and cook the second side.

Take your sauce off the stove once it is reduced and mix in a tablespoon of butter. Put your sauce into a blender and blend on high with a second tablespoon of cold butter. 

Plating is the best part; have some fun with it! Just get your whipped cream, roll-ups, and sauce on the plate before the judge says, “Time’s up chef!”