Chef Bruno Barachin from LaQuiche Parisienne Bistro visited the New Mexico Living kitchen to demonstrate a somewhat traditional version of a breakfast favorite, French toast.
In France, often baguettes are used, or old bread, but Chef uses brioche because it is sweet, eggy and buttery.
Chef Barachin makes his dish with Nutella hazelnut spread, powdered sugar and sliced bananas. He also makes pastries and other French confections.
He sets up shop at the downtown grower’s market on Saturdays, and his bistro is located at the intersection of Juan Tabo and Eubank, in the Mountain Run Shopping Center.