breakfast/ desserts & baked goods/ Protein Powder

Peppermint Crunch French Toast

December 15, 2013
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As long as I have this blog, you will continue to see my favorite French Toast combinations… God, I love my stacks so much.  So many possibilities, so many flavors, so many options.  It will never get old!  Last week, I grabbed a big bag of Andes Peppermint Crunch mints to keep i a candy dish by our front door (this is a holiday candy  favorite in our house)!  Ripping one open before I even got out of Target immediately inspired me to turn that flavor into a glorious French Toast stack.

Turned out better than I could have even dreamed…. feast your eyes on this!

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Drool…..

Same basic recipe, just added a bit of peppermint extract for the flavor, cacao, whipped cream for some extra yummy sweetness, and a sprinkling of the chopped Andes Peppermint Crunch mints or course.  Simply divine.  I made this particular stack last week and have already had it 3 more times!!!  It’s that good!  Can’t get enough!  Perfect with a nice hot cup of hot chocolate or a mocha!

Holidays or not, this French Toast combination will be enjoyed ALL year long (better stock up on those Andes chocolates ASAP)!

Peppermint Crunch French Toast

Serves 1
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Meal type Breakfast

Ingredients

  • 1 Large egg
  • 2 tablespoons liquid egg whites
  • 1/2 teaspoon vanilla extract
  • 40 drops chocolate Stevia drops (** OR plain stevia **)
  • 1 heaped teaspoon dark cacao powder
  • 2 tablespoons unsweetened almond milk
  • 2 medium slices Ezekiel 4:9 Bread
  • 1/2 scoop vanilla protein powder (** I use TRUTEIN **)
  • 3-4 tablespoons water
  • 3-4 drops peppermint extract (** ADD SLOWLY TO TASTE **)
  • 1-2 Andes Peppermint Crunch Chocolates

Directions

Step 1
Combine first six ingredients together in a large bowl (egg, egg whites, stevia, vanilla, almond milk, cacao powder) until well combined.
Step 2
Soak bread in egg mixture for 5-10 minutes most/all liquid is absorbed.
Step 3
Pre heat skillet and coat with non stick spray.
Step 4
Cook slices of bread for 2-3 minutes on medium high heat until each side is golden brown.
Step 5
Prepare topping by combining protein, water, and extract. Add water slowly until you get the consistency you like. I like mine a little thicker than regular syrup.
Step 6
Layer bread with protein mixture, top with whipped cream and mints.

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