Hibachi Teppanyaki Grill Table | Delicious Teppanyaki French Toast

• 1 loaf of egg bread (or brioche, white or rich bread), sliced 1-1/2 inch thick
• 1 and 1/3 cup whole milk
• 2/3 cup heavy cream
• 4 large eggs
• 1/3 cup sugar
• 1 TSP Grand Marnier or other orange liqueur, or TSP fresh orange peel (washed before serving)
• 1/4 teaspoon of refined salt

Mix everything but bread together

• 1 vanilla bean, cut lengthwise and scrape the flesh (instead: 2 teaspoons of real vanilla extract).

Take 1 tablespoon of the mixture and add the vanilla soy milk. Mix well. Stir in another 2 tablespoons of the mixture.

Then pour the mixture into the batter and stir well. Make sure there are no vanilla beans that have not spilled into the batter.

Place bread slices in the smallest framed tray so that they fit on one layer to maximize food absorption. Pour the egg/cream mixture evenly over the slices and leave to rest for about 25 minutes, then rotate once after 10 minutes.

• 3 to 5 tablespoons clarified butter (ghee *) for cooking.

Heat electric teppanyaki grill to boil 5. When the orange light is off, set the hibachi teppanyaki grill table temperature to about 7.5 (depending on the model).

Melt 3 tablespoons clarified butter and disperse evenly. Add the soaked bread and fry until brown.

Add more butter/shortening if necessary. Turn when the bottom looks good and the other side turns brown. If you prefer to brown the sides of the slices.

Tip: drizzle with liqueur. Please enjoy!