At Sweet Mama’s, customers are treated like family from the moment they walk in the door until the last bite of key lime pie.

“We know all the customers personally, we know their kids, we know what they eat before they even come in,” says Maria, the eatery’s head cook.

That’s what the crew of Spectrum News 13 found out first-hand, as they were on a quest to savor Orlando’s best French toast. And Sweet Mama’s didn’t disappoint.

“I told the newsroom what I was doing for my shift today, and they said, ‘You’re making what?’ said Allison Walker Torres, Spectrum News reporter. “We’re bringing in two types of your breakfast fave, French toast.”

Maria treated the Spectrum News 13 team to a hands-on demo and taster of Sweet Mama’s legendary coconut French toast recipe followed by fan-favorite Captain Crunch French toast for their Chef’s Kitchen segment.

“I like a lot of vanilla and cinnamon in mine,” said Maria.

Maria uses her age-old family recipe to make the special caramel sauce that includes brown sugar, cream, and butter…be careful not to burn the sugar! In addition to French toast, Maria says she cooks nearly 45 pounds of bacon for their weekend rush.

As Allison was about to dig into her plate of fluffy, steaming coconut French toast, she exhaled gleefully, ‘There are things that bring me joy, and I think this is about to redefine that and take it a whole new level.”

Maria agreed. “I should weigh 700 pounds by now,” she said.

With the final word, Allison exclaimed, “Oh my gosh, you really should, but you know what? It doesn’t matter if this is the joy that you’re bringing everybody.”

Nothing less than what you’d expect from your friendly neighborhood eatery! We look forward to serving you all your breakfast or lunch delights on a Sunday brunch soon.

Here’s how to cook up Sweet Mama’s Restaurant’s French toast staples:

Coconut Bananas Foster French Toast

Sweet Mamas French ToastIngredients:

6 large eggs
½ cup heavy cream
1 ½ teaspoons cinnamon
1 teaspoon vanilla extract
6 slices Texas Toast (1″ thick)
5 tablespoons butter
½ cup flaked sweetened coconut
2 large bananas sliced at an angle

Instructions:

In a shallow bowl, whisk together eggs, cream, cinnamon and vanilla. Soak 6 slices of Texas Toast in egg mixture, coating well, let sit for 10 minutes (or up to an hour).

Using a fork remove from bowl. Allow excess mixture to drip off.

Place coconut in a shallow bowl.

Immediately dip moistened bread slices into coconut.

Melt 5 tablespoons of butter on a flat griddle.

Place prepared bread mixture on hot griddle, cook 2-3 minutes until golden brown.

Set aside and keep warm.

Decadent Caramel Sauce

Ingredients:

¾ cup granulated sugar
¾ cup packed brown sugar
½ cup water
1 cup heavy cream
3 tablespoons butter

Instructions:

Place sugar, brown sugar and water in a shallow pan over medium heat. Shake to moisten.

Do not stir, allow mixture to heat, will dissolve into an amber colored liquid. May be cloudy at first.

Do NOT leave the stove, begin stirring, liquid will begin to get bubbly, allow to bubble for 45 seconds. Turn off heat, remove the pan from the stove, add the cream, stirring, add in butter.

Continue stirring. Remember this is a labor of love!

Add sliced bananas to sauce.

Sauce will take on a golden color, thickens as it cools to room temperature.

Cut French Toast on an angle.

Lay them across a platter, spoon bananas and warm caramel sauce over.

Enjoy!

Captain Crunch French Toast

Ingredients:

6 large eggs
½ cup heavy cream
1 ½ teaspoons cinnamon
1 teaspoon vanilla extract
6 slices Texas Toast (1″ thick)
5 tablespoons butter
½ cup crushed Cap’n Crunch cereal
2 large bananas sliced at an angle

Instructions:

In a shallow bowl, whisk together eggs, cream, cinnamon and vanilla. Soak 6 slices of Texas Toast in egg mixture, coating well, let sit for 10 minutes (or up to an hour).

Using a fork remove from bowl. Allow excess mixture to drip off.

Place crushed Cap’n Crunch cereal in a shallow bowl.

Immediately dip moistened bread slices into crushed Cap’n Crunch cereal.

Melt 5 tablespoons of butter on a flat griddle.

Place prepared bread mixture on hot griddle, cook 2-3 minutes until golden brown.

Set aside and keep warm.