6-8 slices of thick sliced brioche or French bread
1 tablespoon unsalted butter
WALNUT CRUMBLE
1/2 cup brown sugar
1/2 cup California walnuts, chopped
1/2 cup old fashioned oats
3 tablespoons unsalted butter, cold and cut into ½-inch cubes
1 teaspoon cinnamon
Preparation
FRENCH TOAST
In a large bowl, hand whisk heavy cream, vanilla extract, sugar, lemon zest, cinnamon, salt and eggs.
Dip sliced bread into egg mixture, totally immersing bread and covering both sides. Remove and place on a baking sheet. Repeat with remaining slices. Allow bread to sit for 5-7 minutes.
Heat 1 tablespoon butter on griddle over medium high heat. Cook bread until both sides are golden brown.
WALNUT CRUMBLE
Preheat oven to 350°F.
Line a baking sheet with parchment paper and set aside.
Combine all ingredients, using fingers to make sure butter is evenly distributed.
Spread evenly on baking sheet and bake for about 10 minutes, or until golden brown, stirring halfway through to prevent it from burning.
Remove from oven and let cool. Sprinkle over French toast and drizzle with maple syrup if desired. Serve warm.
This rich chocolate cake flavored with peppermint is perfect for the holidays. It’s drizzled with a rich chocolate peppermint glaze and finished with walnuts and crushed peppermint candies. Kitchen Hack: Use dental floss to expertly cut your bundt cake. Learn more.
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