Hot Plates: Bâtard's Caramelized Milk Bread

This simple yet scrumptious dessert is all the rage at the Tribeca eatery.
August 28, 2014
by Kelly Dobkin

Chef Marcus Glocker's intricate fare at Tribeca eatery Bâtard has been earning critical acclaim and among the signature dishes, a seemingly simple dessert has cropped up as an early favorite: his caramelized milk bread with brown butter ice cream and berries. Almost like a crème brûlée French toast, the bread is coated with the caramelized sugar, the intense sweetness mellowed out by a surprisingly savory brown butter ice cream. The sugar coating has a crunchy bite which foils the tender interior, creating a unique texture that's made the dessert a hit at the three-month-old restaurant.