The Breakfast at The Whitney menu includes items such as Eggs Nantucket (poached eggs on jumbo lump crabcakes with fennel Hollandaise sauce), Eggs Sir Whitney (Yorkshire pudding filled with poached eggs and served with carved prime rib of beef and breakfast potatoes), Eggs Mackinac (Poached eggs atop delicately pan-fried Lake Superior Whitefish with sun-dried Traverse City Cherry Hollandaise sauce, Cinnamon Roll French Toast with Maple Crème Fraiche or Omelettes "your way" prepared tableside. There will also be special appetizers and desserts as well as select luncheon items that will be added to the menu at 11 a.m.
With the addition of The Whitney's first-ever breakfast service, which will be offered from 8:00 a.m. to 1:00 p.m. Monday thru Friday, The Whitney now offers Breakfast and High Tea service Monday thru Friday, Dinner seven nights a week and the famous Whitney Brunch on Sundays. In addition, the third floor Ghostbar is open with live entertainment six nights a week and The Whitney Gardens will open as soon as weather permits.
Here is the recipe featured on FOX 2 News morning.
Makes 8 orders
6 extra large eggs beaten
½ cup heavy cream
1 tsp pure vanilla extract
1 pinch nutmeg
1 pinch cinnamon
1 package large Pillsbury cinnamon rolls
2 cups sour cream
1 cup pure maple syrup
½ cup powdered sugar
Its always good to bake your cinnamon rolls a day before you make the french toast. If this is not possible bake them and let them sit for 22 hrs before cutting. In a large kitchen bowl, whisk together cream, eggs, vanilla, nutmeg, and cinnamon. Cut the pastry in half and soak in egg custard mixture for about 3 min so as the cinnamon roll soaks up as much custard as possible. Heat a non-stick or cast-iron skillet on med high heat and melt 3 tbl butter. Place the cut side down in pan and sear the custard for 1 min. Without flipping the cinnamon roll place the whole pan in a 350 degree oven for 8 min so as custard will bake throughout the cinnamon roll.
In a separate bowl mix the sour cream, powdered sugar and maple syrup together and refrigerate for 20 min. When the french toast is done smother each piece with 3 tbl of maple cream and serve.