It’s Girl Scouts cookie season and it’s one of the most wonderful times of the year for me. I love when I start to see Girl Scouts troops in front of the grocery stores; that’s my cue to buy some cookies. It’s also a reminder of my Girl Scout days. Yes, I was a Girl Scout. Oh what a funny time in my life. I commend these young ladies who work really hard to sell cookies because I did not have it in me. It’s so refreshing to see girls be brave to ask friends, family and even strangers to buy cookies. I was definitely not that brave. I barely sold cookies to my parents. But now as an adult, what I can do is use Girl Scouts cookies to make shortbread French toast.

I remember a specific time when I was being a less-than-brave Girl Scout and it involved camping. My Girl Scout troop went camping and I remember it not going as well as I planned. This was way before cell phones so there was no way I could call my parents and ask them to come get me. Instead, my friends and I walked across the street (we had a friend whose parents lived across from the campgrounds) and used their bathroom and ate snacks. I don’t recommend doing this (in case there are any Girl Scouts reading this) but I knew my calling was not going to be found on a campground.

And here I am today. A Girl Scouts alumnae. Proud and thankful for the experience and even more proud of the cookies. Mmmmm so good.

I was so excited when I was contacted by the Girl Scouts to collaborate and create some recipes using their cookies. Immediately, I knew my first challenge would be making sure I didn’t eat all of the cookies before I was able to cook with them; my addiction are the Trefoils.

I decided I wanted to make a couple of recipes and the first is a classic breakfast item with a Girl Scout twist: Trefoil/shortbread French toast. Oh yeah. As if French toast wasn’t already delicious and decadent, once you add a crust of shortbread cookies your mind will be blown.

Have I convinced you yet?

Elevate your breakfast: shortbread French toast

Shortbread French Toast

March 2, 2016

by Shawanda | Eat. Drink. Frolic.

Category Breakfast

These ingredients were enough for roughly 4-6 slices of Challah bread. Feel free to double the recipe if you're making more. If you're 21 and older, you can replace the vanilla with bourbon or whiskey. Oh yeah.

Ingredients

• 1 sleeve of Trefoils
• Challah bread (or another thick, eggy bread)
• 2 eggs
• 1/4 tsp. vanilla extract
• 1/4 cup of whole milk + an extra splash for good measure (can use heavy cream instead)
• cinnamon
• butter

Instructions

1. In a food processor, pulse the Trefoils until they resemble breadcrumbs. Transfer the cookie crumbs to a shallow dish. If you don't have a food processor, place the cookies in a large plastic bag and use a rolling pin to crush them.
2. In a small bowl, whisk the eggs, milk, vanilla and cinnamon. Pour the mixture into a shallow dish.
3. Heat up a skillet, add a decent amount of butter and melt the butter. While the butter is melting, prep the bread.
4. Soak bread in the egg mixture (both sides) then coat in the cookie crumbs. You may have to use your hands to pat the crumbs into the bread.
5. When your bread is coated, add it to the skillet and brown on each side. The toast will have a beautiful and delicious crust on the outside.

Tags

bread,

cookies,

recipes

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Serve your shortbread French toast with fresh fruit, eggs or your favorite breakfast items. Don’t forget, Girl Scout cookie sales end soon!

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