Pinky’s Carrot Cake French Toast
Yield: 6 people
6 ea whole eggs
1 cup Milk
1 tsp Vanilla extract
12 slices Carrot Cake (or bread of choice)
3 Tbl Whole Butter
2 cup Whipped Michigan Maple Cream
1 cup Michigan Maple Syrup
1 cup Candied Walnuts (optional)
1. Mix the eggs, milk and vanilla until smooth.
2. Dip the carrot cake into the egg mixture and cook in a sauté pan with the whole butter. Evenly brown on both sides. Place 2 slices on a plate, per person.
3. Top with the whipped Michigan maple cream and candied walnuts.
4. You can serve the Michigan maple syrup on the side or drizzled onto the top of the French toast.
Pinky’s Whipped Michigan Maple Cream
Yield: 6 people
2/3 cup Heavy Cream
1 Lbs Cream Cheese
¾ cup Maple Syrup
2 tsp Lemon juice
2 tsp Salt
1. Whip the heavy cream with a whisk until stiff peaks and set aside.
2. Whip the cream cheese with a paddle until soft and smooth.
3. Add the maple syrup, lemon juice and salt.
4. Fold in the whipped cream and refrigerate.
-This can be kept for up to 5 days in the refrigerator.
-You can serve this over your favorite version of French toast. We serve ours over Carrot Cake French Toast
To learn more about Pinky's, visit https://www.facebook.com/pages/category/Restaurant/Pinkys-Rooftop-523076168128629/
