More About This Recipe
Oh, it's a fab dessert alright. As for the rest of the comparisons, well – we'll leave that to you.
After diving into this indulgent breakfast treat, you might wanna just lie on a soft couch, and doodle “I love French Toast” like a school girl with a crush.
Pen ready? Pan ready? Let’s make some happy for the belly!
It all starts here. Two cans of Pillsbury refrigerated French Bread, baked, cooled, and cubed.
The quick whisk-together of eggs, cream, butter. It works best when you bat your eyelashes while whisking. Obvs.
Stir the bread cubes into the egg and cream mixture, then pop half into a well-greased baking pan.
Whip together this wild and wondrous Peanut-Butter-Cream-Cheese-Marshmallow-Fluff-and-Chocolate-Chip ribbon of goodness.
Spread it over the bottom layer, then top with the remaining eggy bread cubes.
Bake until golden…
Then cut big heaping slices.
Top it like it’s hot.
Actually it will be hot.
So, top it fast and furious.
Whipped cream, caramel sauce, fudge sauce, toffee bits, mini peanut butter cups.
Yeah, we know what comes next.
“I love French Toast. I love French Toast. I love French Toast…”
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!