Something Nutty Cooked up at FOX40

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Paul Robins learns how to make Nut-Crusted French Toast with Chef Bruce Davison of The Black Bear Inn in Arnold – one of their delicious breakfast dishes served at the inn.

The Black Bear Inn Nut-Crusted French Toast

Serves 6

1 large loaf French bread (enough for 12 1-inch slices)
1/2 cup bread crumbs
1/2 cup brown sugar
1/2 cup almonds
1 tablespoon cinnamon
9 large eggs
1 cup half and half
1/3 cup French vanilla creamer
1 teaspoon vanilla extract

Blend all dry ingredients in a food processor until fine

Whisk eggs until smooth

Add half and half, vanilla creamer, and vanilla extract; whisk together until combined

Slice French bread, approximately 1 inch thick

Dip in batter until bread is fully saturated

Dip in topping until coated on both sides

Cook on a generously buttered griddle (or fry pan) at a low-medium heat until golden brown on both sides, approximately 10-15 minutes (NOTE: make sure the temperature is not too high, otherwise the brown sugar will burn)

Top with sliced bananas and sprinkle with powdered sugar – enjoy!

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