My fave spot to eat in Toronto is at Torito (276 Augusta Ave, Toronto, +1 416-961-7373), it's a little romantic tapas spot with the cutest lit patio. Super date-night worthy. I spend a lot of time in New York, and when there I hit Gemma (The Bowery Hotel, 335 Bowery, NYC, +1 212 505 7300), Lovely Day (196 Elizabeth St, NYC, +1 212 925 3310), and Two Hands (164 Mott St, NYC). Can’t seem to knock going to the same old spots ... oldies but goodies.
And when in LA (my third home), I am all about Sugarfish (multiple locations), Nobu Malibu (22706 Pacific Coast Hwy, Malibu, +1 310 317 9140), and good old Gjelina (1429 Abbot Kinney Blvd, Venice, +1 310 450 1429).
My fave smoothie is in my 4th home away from home, Palm Springs. It's called The "Suzanne Somers" at Palm Greens Cafe (611 S Palm Canyon Dr., Palm Springs, +1 760 864 9900). Spinach, kale, spirulina, banana, apple, fresh mint. Divine. The second time I had it, I actually saw Suzanne Somers in Palm Springs that day, it was very meta.
My friends in Toronto have a franchise called Bite Me More - they have cookbooks, recipes, are youtube sensations, and they have the BEST French Toast Souffle recipe, it's bonkers (see below). The best recipe I know of is my mom’s chocolate babka. I can’t give it away but I will say that it involves a breadmaker and she basically re-appropriated a recipe for cinnamon buns into a chocolate cinnamon multi-bun babka cake. It never disappoints .
MORE TORONTO FAVORITES
797 College St, Toronto, ON M6G 1C7
794 Dundas St W, Toronto ON, M6J 1V1
+1 647 350 8999
330 Adelaide St W, Toronto, ON M5V 1R4
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9200 Sunset Boulevard, West Hollywood
+1 (310) 432-9200
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French Toast Souffle with Candied Rice Krispies Recipe
from Bite Me More
Mary Poppins played a game with kids called “Well Begun is Half-done.” Ain ’t that the truth. Easily assembled, this decadent French toast soufflé soaks overnight and is finished by topping it with candied Rice Krispies, drizzling it with caramel sauce and baking it to a golden dome. Yes, you get a spoonful of sugar in every sticky, scrumptious bite.
WHAT YOU NEED
For the Candied Rice Krispies
1/2 cup sugar
2 tbsp water
4 cups Rice Krispies cereal
For the French Toast
2 egg breads (challahs), crusts left on and cubed (approximately 14 cups)
1 (8oz/250g) package cream cheese, softened
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half cream
1/2 cup maple syrup
1 tsp vanilla extract
For the Caramel Topping
1 1/2 cups packed brown sugar
1/2 cup butter
3 tbsp corn syrup
WHAT YOU DO
For the candied Rice Krispies:
1. In a large pot (that is both deep and has a wide bottom), bring the sugar and water to a boil over medium heat. Boil for 1 minute without stirring. Gently stir in Rice Krispies and continue to cook over medium heat, just until they are golden, about 5 minutes. Remove from heat and immediately pour Rice Krispies onto a baking sheet to cool. Once cooled they can be stored in an airtight container for up to 2 weeks.
For the French toast:
2. Coat a 13x9-inch baking dish with non-stick cooking spray. Place cubed bread evenly throughout the dish.
3. Place the cream cheese in a large bowl. Using an electric mixer, beat cream cheese at medium speed until smooth. Add one egg at a time, mixing well after each addition and making sure to scrape down the sides of the bowl with a spatula. Whisk in milk, half-and-half, maple syrup and vanilla until incorporated and smooth. Pour over bread cubes to moisten evenly, pressing lightly to submerge the bread. Cover and refrigerate at least 8 hours and up to 24 hours.
4. Once ready to bake, remove baking dish from refrigerator and preheat oven to 350°F.
For the caramel topping:
5. In a small saucepan, combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly until well combined, about 2 minutes. Immediately pour over French toast and cover with candied Rice Krispies. Place baking dish on a rimmed baking sheet and bake until puffed and golden, about 40-45 minutes.