Could there possibly be another French toast prepared with as much attention as the one at this bright little place in Chicago’s West Town? Here’s how Charlie Trotter alum Jeffrey Mauro makes his supersonic version: He dips thick brioche slices in a vanilla-and-malt-spiked custard (inspired by Ben & Jerry’s malt ice creams). Then he slowly cooks the slices sous vide in a hot-water bath so that every inch of the brioche absorbs the custard. Just before serving, he caramelizes the French toast in a hot pan, then serves it with marinated fruit (quince in the winter), sweet citrus-flavored whipped cream and a sprinkling of
