Ingredients
- 8 slices of arnold Buttermilk bread
- 3 eggs
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 4 tablespoons butter
- 1/3 cup chocolate espresso beans
- ½ cup peppermint candies
- Whipped cream
- Fresh mint leaves
Instructions
- Whisk eggs, heavy cream, and vanilla extract together until smooth.
- Dip bread into mixture and set aside on a plate.
- Bring a skillet to medium heat and place pat of butter, then add 1-2 slices of dipped bread.
- Cook 2-3 minutes per side or until golden brown.
- While toast cooks, put peppermint candies in a Ziploc bag and use a rolling pin over the bag to crush the peppermints.
- Repeat with expresso beans.
- Sprinkle cooked toast with peppermints and chocolate espresso beans.
- Top with whipped cream and garnish with fresh mint.
- 8 slices of arnold Buttermilk bread Buttermilk
- 3 eggs
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 4 tablespoons butter
- 1/3 cup chocolate espresso beans
- ½ cup peppermint candies
- Whipped cream
- Fresh mint leaves
- Whisk eggs, heavy cream, and vanilla extract together until smooth.
- Dip bread into mixture and set aside on a plate.
- Bring a skillet to medium heat and place pat of butter, then add 1-2 slices of dipped bread.
- Cook 2-3 minutes per side or until golden brown.
- While toast cooks, put peppermint candies in a Ziploc bag and use a rolling pin over the bag to crush the peppermints.
- Repeat with expresso beans.
- Sprinkle cooked toast with peppermints and chocolate espresso beans.
- Top with whipped cream and garnish with fresh mint.