UBS In Person Cooking Class: Cinnamon Raisin French Toast & Brandied Apples at UBS Cooking School – Weehawken, NJ

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Cinnamon Raisin French Toast, Brandied Apples

Serves 4

8 slices cinnamon raisin bread, left out overnight to dry out

5 eggs

1 cup whole milk

1 cup ½ and ½

1 tablespoon vanilla paste

1 teaspoon brandy

¼ cup honey

2 tablespoons unsalted butter

Kosher salt & fresh cracked pepper

1. In a large mixing bowl, crack eggs and whisk until they are one homogenous color. Add in milk, ½ and ½, vanilla, honey, pinch of kosher salt, a few turns of black pepper, and brandy if using; whisk thoroughly.

2. Place bread in a shallow baking dish and pour the egg mixture over the bread. Let sit for 20 minutes, turning the bread every 5 minutes.

3. Place a large skillet on the stove over medium heat and add ½ the butter. When the butter is melted add 4 slices of bread. Cook until brown on the first side, about 3-4 minutes. Gently flip the bread and cook until the bread is brown and the inside is set, 2-4 minutes. Remove onto a rack set over a baking tray and cook the remaining bread using the remaining butter. Serve with brandied apples.

Brandied Apples

2 granny smith apples, peeled, cored and sliced lengthwise and cut in half

½ cup brown sugar

½ cup heavy cream

¼ cup apple cider

2 tablespoons unsalted butter

1 tablespoon vanilla paste

3 tablespoons Calvados, or cognac

Kosher salt & fresh cracked pepper

1. In a medium sauce pot, combine brown sugar, cream, apple cider, and butter. Place on medium high heat and cook until the mixture comes to a full simmer. Simmer for 30 seconds and reduce the heat to low and add the apples. Cook the apples until the rawness of the apple is gone, 1-2 minutes, or cook them until they are soft and broken down, 4-6 minutes. Turn the pot off and add the vanilla and Calvados. Add a small pinch of salt and however much fresh black pepper as you want!