Razzleberry French Toast at Trail Café


Trail Café & Grill in North Naples elevates breakfast and lunch with innovative, from-scratch cuisine. Johnson & Wales graduates Christopher and Patricia Jubinville, chef and manager, respectively, bring imagination to the usual café menu with dishes like Razzleberry Stuffed French Toast.


6 slices challah bread

Powdered sugar



6 eggs

½ cup half and half

¼ tsp. nutmeg

¼ tsp. cinnamon

1 vanilla bean, scraped out

Mix eggs, half and half, nutmeg, cinnamon, and vanilla bean scrapings until smooth and well blended. Set aside.


Razzleberry sauce:

½ cup fresh blueberries

½ cup fresh blackberries

½ cup raspberries

¼ cup dark brown sugar

4 Tbsp. unsalted sweet cream butter

½ cup VSOP brandy

½ cup Vermont 100 percent maple syrup

Melt butter in medium saucepan over medium heat. Add brown sugar and allow to dissolve. Add brandy and allow alcohol to burn off. Add berries. Cook berries in sauce until moderately soft. Finish with maple syrup.


Candied Pecans:

1 cup chopped pecans

½ cup dark brown sugar

4 Tbsp. unsalted sweet cream butter

Melt butter in medium saucepan. Add brown sugar and cook until thick. Stir in pecans. Continue stirring until pecans are well coated. Pour out on to greased baking sheet and allow to cool. When cool, break apart gently with hands. Set aside.


To make French toast:

Dip challah slices in egg mixture and place on hot, buttered griddle. While one side is browning, press 1 Tbsp. candied pecans in to soft side of each slice. After first side is browned (approximately 6 minutes) flip bread and allow other side to brown. Once bread is firm to touch, remove from griddle and cut in half. “Shingle” toast on plate, pecan side up. Top with Razzleberry sauce and remaining pecans. Sprinkle with powdered sugar. Enjoy.


Trail Café & Grill

12820 North Tamiami Trail in Lynnwood Square, Naples





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