French toast, for me, is total comfort food. At home we usually make it for dinner after a stressful day or when we want something that can be prepared quickly and simply. When we want to get real fancy we add cinnamon and vanilla to the egg dip.
At most restaurants, French toast is usually disappointing. The bread over cooked and then smothered in some gloopy fruit syrup that is cloyingly sweet. Sometimes it’s stuffed with “cream cheese.”
On the other hand, at Prep & Pastry, French toast is an art form. In fact, at P&P, all the breakfast items are outstanding. Most of the offerings are those found at diners across America, but as they say on their website, “Breakfast will never be the same.”
And at this charming mid-town eatery, that’s not an exaggeration.
Prep & Pastry was a hit almost from the second they opened their doors. Nathan Ares and his team are a passionate group and they bring classic diner favorites into the 21st century using the best ingredients like local favorites, EXO coffee, Dos Manos Apiaries honey, teas from Maya Tea, cheeses from Blu – A Wine and Cheese Stop and beers from Dragoon Brewery.
You’ll find several variations of French toast at P&P. ‘The Classic’ is just that, only it’s made with brioche bread and is served with Vermont maple syrup and vanilla poached berries. The syrup comes directly from the producer in Vermont. The ‘Stuffed” is filled with berry compote. And the newest addition called “The Cure” is lemon poppy brioche topped with a blue berry sauce that is all blue berry. Some of that Vermont maple syrup is served on the side.
Another favorite breakfast is the duck confit hash. Savory duck, potatoes, spinach, and shallots are balanced with sweet cabernet broiled cherries, a creamy goat cheese mousse and an over easy egg. There’s also a sweet potato hash.
I also really like the cheddar cheese biscuits and gravy which again makes the most of duck with its duck gravy.
Lunch and brunch are pretty tasty too. Many of the breakfast items are also available at lunch but with sandwiches like ‘The Dip,’ a kicked-up take on the French dip you can’t go wrong.
There’s also a full ration of cocktails, wines and beers.
As I’ve stated before I am not much of a breakfast eater, but when I’m at Prep & Pastry I’m a believer.