So everyday in my inbox is an e-mail from DailyCandy usually I glance and toss or I glance and file but today I was inspired...
This weekend I will be making this for Saturday Brunch~
CARROT CAKE FRENCH TOAST
Fresh baked carrot cake dipped in cinnamon vanilla egg batter and grilled to golden brown. Served with a side of syrup and our original cream cheese-pecan syrup.
Oh my gosh I can't believe I have never thought of this ~or seen this. I have seen cinnamon rolls sliced in half for french toast and I have a recipe for creme brulee french toast I have been meaning to try.
Today DailyCandy was touting the lovelies of Austin and the South Congress Cafe with this on there menu was recommended and since I can't get to Austin this weekend I will have to make it instead.
I will promise to try to take a photo and let you know how it goes~