Sunday, December 7, 2008
Wilmar cooks ice cream french toast
6 rolls of special pan de sal, sliced into 12 slices
2 eggs
2 scoops pralines 'n' cream ice cream
1 cup milk
0.5 tsp pure vanilla extract
High level game plan: dry out the bread in the oven, make the dip (or batter) with the ice cream and eggs and milk, dip the bread in the batter, griddle them up, serve with ice cream!
Enjoy!
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1 comment:
awesome! pralines and cream is one of my favorite ice cream flavors and pan de sal is the best bread ever! mMmMm... bring me some here in berkeley! p.s. i like there are labels for the "ice cream" and "veggie oil" =P
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