French Toast | Dirty Bourbon River Show

Hey it has been a while since the last Dirty Eatin’ post so let’s get back in the swing of things with a improved version of an older recipe.

French as F**k Toast

15 Croissants (day old preferred)
12 eggs
3/4 cup heavy whipping cream
2 tbs. maple syrup
2 tsp. cinnamon
1 tsp. vanilla extract
powdered sugar

Preheat oven to 250 degrees

Beat together eggs in a large bowl. While continuously stirring, add heavy whipping cream, syrup, cinnamon, and vanilla extract. Once combined set aside.
Cut croissants in half, dip into egg mixture for 5 seconds and pan fry for 2 minutes on each side. Move croissants into preheated oven and cook for 15 minutes or until custard is set. Sprinkle with powdered sugar, serve with bacon and enjoy.

Fist Full of Tustard Coast Boomsticks

1 – 3′ loaf of french bread
8 – large eggs
1 – cup whole milk
3 – tbs sugar
2 – tsp cinnamon
1 – tsp vanilla
Maple syrup
Coffee with chicory

Preheat oven to 400 degrees. Cut bread in half lengthwise, then into 6” pieces. In a mixing bowl, beat together eggs, milk, sugar, cinnamon, and vanilla. Soak the bread in the custard mixture until the bread is completely saturated. Pan fry the saturated bread in a hot cast iron skillet for 2 minutes on each side and then bake on a baking sheet for 10 minutes. Flip the bread and continue baking for 5 more minutes or until the outside of the bread is crunchy and the inside is tender and delicious. Cover with maple syrup and enjoy with chicory coffee.

– Bassman

Tag: French Toast

0 Dirty Eatin’ with the Bass Clef Chef: French Toast pt. 2

0 Dirty Eatin’ with the Bass Clef Chef: Breakfast