Max Hopewell-Arizmendi, co-owner of Cafe Max, a European-style cafe on Colfax Avenue, views French toast differently than most. Take one bite of the cinnamony decadence with crusty, caramelized edges and a slightly doughy inside, and you’ll realize why. “We make it like a bread pudding,” Hopewell-Arizmendi says. “[Then] we panini-press it.” You’d be forgiven for thinking the treat was a dessert, but the cloud of maple butter and the sliced bananas signal the dish is indeed a breakfast food. Whenever you indulge, pair the treat with a strong cup of Novo coffee—something Hopewell-Arizmendi will happily deliver. 2412 E. Colfax Ave., 303-333-0003, cafemax.net

This article was originally published in 5280 January 2014.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.