Lunchbreak: Pheasant Run Resort

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Tiffany Tooker – Executive Chef.
Pheasant Run is located at 4051 E. Main Street in St. Charles.

Easter Day Brunch is served on Sunday, April 1st. Reservations highly recommended. Call 630-584-6300.

 Egg-stravagant Easter Day Brunch costs: Adults $42.95 | Seniors $36.95 | Children 5-12 $19.95
Children under 5 FREE
For more information, visit
Facebook – @PheasantRunResort
Instagram - @pheasantrunresort
Twitter - @pheasant_run

Cornflake Crusted Stuffed French Toast
·       3 large eggs
·       1 cup heavy cream
·       3 tablespoons granulated sugar
·       1 tablespoons cinnamon
·       1/2 teaspoon vanilla
·       1 cup cream cheese; room temperature
·       1 cup guava paste; pureed
·       4 very thick slices Challah bread or French baguette; one inch thick
·       3 cups Cornflakes; crushed by hand or food processor
·       2 oz butter
·       4 strawberries; sliced or quartered
·       1 banana; sliced
·       Zest of 1/2 orange
·       Powdered sugar for garnish
·       Preheat your oven to 350°F.
·       Whisk together the eggs, heavy cream, sugar, cinnamon and vanilla in a large dish or bowl. 
·       Place a large sauté pan on the stove over medium heat.
·       While the pan is heating, dip the sliced Bread in to the egg mixture and coat it on both sides, then place it in to the crushed Cornflakes, pressing down to coat both sides.
·       Add 1 tablespoon of the butter to the pan followed by 2 slices of the prepared bread. Brown them for about 3 minutes per side, transferring to a sheet tray after. Add more butter as needed to repeat the process with the remaining bread.
·       Place the sheet tray of browned French toast into the oven for approximately 10 minutes to finish cooking through.
·       While the French toast is cooking in the over, combine the soften cream cheese and guava together in a bowl to form an even spread.
·       Once the French toast is crispy and cooked through, take it out of the oven and spread 2oz of cream cheese mixture over one slice of toast and place another slice without mixture over. Cut the finished toast on an angle and repeat this process with remaining toast.
·       Garnish with orange zest, strawberries, bananas, and powdered sugar.
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