To further fuel my love for all things Gingerbread, Dunkin’ Donuts and their Executive Chef Stan Frankenthaler, a three-time James Beard Award nominee and co-author of “The Occidental Tourist,” a New York Times Editors’ Pick, offer this intensely debaucherous treat that I tried, I conquered (eating too quickly to remember to take a picture of it), and that I will most likely be integrating into my at-home brunch process for months and months and months. Mimosa Included.
French Gingerbread Toast
Ingredients:
- Whole eggs (large) – 2
- Milk or Cream – 2 Tbsp (splash)
- Water – ¼ cup
- Salt – pinch
- Allspice – ¼ tsp
- Dunkin’ Donuts Gingerbread Muffins – 6 (use either fresh muffins or day old muffins)
Cooking Directions:
- Pre slice muffins into three even slices – horizontally (like a cake layer), trim off the peak to create a flat top.
- Crack eggs into bowl, add water and milk – whisk gently until all ingredients are incorporated.
- Add salt – whisk.
- Add Allspice – whisk until completely incorporated.
- Preheat skillet on medium heat.
- Dip muffin slices into batter, flip.
- Place onto hot skillet, until golden brown.
- Flip and cook until golden brown.
- Place onto plate, slightly overlapping in the center.
