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!
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
Print recipe| 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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