A successful brunch dish needs to do more than attract attention. It must deliver consistently, fit comfortably into service and give customers a reason to order something beyond their usual breakfast.
Mavis & Co’s Crème Brûlée French Toast addresses those requirements by combining two familiar favourites in one commercially relevant dish. Developed with the Hamilton café, the recipe appears in Anchor Food Professionals’ new Real Café Food. Real Business Confidence Recipe Book.
The dish takes the recognisable format of French toast and adds the custard richness and caramelised finish associated with crème brûlée. It feels sufficiently different to support a premium brunch price while remaining accessible to a broad café audience.
For operators, its value lies in repeatability. The preparation can be organised into clear stages, with key components completed before service and the caramelised finish added closer to the pass. This helps protect the contrast between the soft centre and crisp sugar crust while giving kitchen teams greater control during busy periods.
The recipe book was created in partnership with Mavis & Co and Auckland café Catroux. It features chef-led recipes designed around the practical demands of modern café kitchens, including customer appeal, ingredient reliability and service efficiency. Alongside the French toast, the collection includes cheese scones, brown rice salad, pear cake and custard slice.
Each recipe showcases foodservice products from Anchor, Mainland, ValueMetric, Perfect Italiano and De Winkel, giving operators practical ideas for products already suited to high-volume café use.
Mavis & Co’s Crème Brûlée French Toast offers a useful starting point for cafés reviewing their breakfast menu or looking for a distinctive weekend special without introducing an overly complicated preparation.
Read more about the collection through Hospitality Business or download the full recipe book from Anchor Food Professionals.
