NEW YORK (CBSNewYork) – This is not your grandmother’s French Toast.

Bari Kang of Segafredo Zanetti Espresso In Greenwich Village stopped by the CBS 2 studios to show us a breakfast dish with a kick.

For more information about Segafredo Zanetti Espresso, click here.

Click here for a printable version of this recipe (.pdf)

Segafredo French Toast

Serves 4 people


  • 1 quart French toast Mix
  • 4 cups corn flakes crumbs
  • 1 ½ cups Nutella
  • 2 cup of flambé bananas
  • 6 oz. clarified butter
  • 8 sliced of square brioche slices- 1 inch think
  • 1 cups fresh berry’s (blueberry, blackberry, strawberries)
  • 4 oz. Segafredo syrup


Turn oven to 400 f. Take bread and soak in French toast mix for 30 seconds both sides. Toss in corn flakes until totally coated in corn flakes. Heat a nonstick pan and add clarified butter. Place coated bread in pan until lightly brown on both sides then on one bread add the flambéed bananas and the other add the Nutella. Place in oven for about a minute, giving it a check to see if it gets a golden brown look. Slice French toast in half so it can look like a triangle. Stack one piece of bread on the middle of the plate and place the other leaning on the bread in the middle. Drizzle with some Segafredo syrup and fresh berries.

Segafredo Maple Syrup

Ingredients- 4 0z

  • 4 oz Quart of maple syrup
  • 2 tbsp of espresso

Mix together syrup & espresso. Put in low heat. Cook for 10 minutes. Pull out and store.

French toast mix
Ingredients (Yields 1 quart)

  • 6 eggs
  • 1 tbsp. vanilla extract
  • 4 tbsp. brown sugar
  • 1 quarts heavy cream
  • ¼ cup pyrat rum
  • 1 tsp. cinnamon.


In a container, mix all ingredients and store in refrigerator

Watch & Listen LIVE