GORDO'S FRENCH TOAST
Dessert in the morning after dehydration. What could make the morning better than sugar covered, dairy soaked, complete gluten filled french toast. This is one of my “camping hacks” when cooking for more than a handful of folks, especially when I have a large enough flat top, like the one I used in our video. It’s sugary, it’s sweet and it’s a gut bomb. The secret is in the Greenlee’s bread. They make it easy. This has gone from being one of our former food truck favorites to the campsite. Hope you enjoy.
Prep time: 5 minutes
Cook time: 7-10 minutes (Varies on heat of flat top and desired color)
Total time: 15 minutes
Servings: 1-4 Varying on amount of French toast made, and how much of a fat kid you are
- 1 package of Greenlee’s cinnamon bread
- 2 cups Half and Half
- 3 eggs
- 2 tsp vanilla extract (Adjust for sweet tooth)
- 1 tbs cinnamon powder (Adjust for sweet tooth)
- Dash of salt
- Maple syrup
- Berries of choice (Optional)
1. Begin by adding the cream, cracking in your eggs, adding the vanilla extract and cinnamon powder. Then whisking until everything is blended together and ready to soak our bread in.
2. We’ll then add in our Greenlee’s cinnamon bread. I like to let is soak for a few minutes in there so it actually starts to penetrate the bread, which will result in a softer, fluffier French Toast at the end.
3. We’ve got our grill at a smooth 300ish degrees with a flat top added in on top of our grill. The idea is we want to be hot, but not burning the sugars. Nice caramelization should happen at 4-5 minutes per side.
4.Once cooked through, drizzle maple syrup over and whatever berries you like. You can even throw some whipped cream on and have a party!