This south of the border remake from Rosella at the Rand in San Antonio takes French toast to new heights. Chef Devin Galarneau sourced fresh concha (pan dulce) from a local panaderia. It’s crispy on the outside, light as a feather on the inside and one of the most unique and delicious French toast we’ve ever tasted.
In a medium bowl, whisk the half-and-half with the eggs, sugar, vanilla, nutmeg and cinnamon.
Heat a griddle to 350 degrees, or moderate heat. Slice each concha into 4 strips. Quickly dip them in the half-and-half mixture. Cook the slices on the griddle or skillet until golden brown and just cooked through, 1 to 2 minutes per side.
Meanwhile, spread the lemon curd on 4 plates. Stack two to three concha pieces on each plate and top with whipped cream, berries, and powdered sugar.