I made this over the weekend and it was the absolutely most delicious freaking breakfast I've ever had. Ever. Ever. EVER!!! I did add toasted pecans. The crust was crunchy and sweet and the bottom french toast layer was moist and gooey and ... man. I'm getting flushed just thinking about it :wubu::blush:
It took all of 10 minutes of prep time and turned out perfect. Only thing I'd add is that Ree was off a bit on cooking time (or my oven is a piece of crap, which is more likely). It took 1 1/2 hours to bake to the mostly firm texture that my family likes. At 45 minutes (her recommendation) it was still very soupy.
LOL!! Yes, and I've got to make the recipe too....Shes a little sensitive about her head swell...
I get excited when a recipe turns out well because it's not often the case for me. Mostly, it's my fault (ok, always). I can't leave well enough alone and end up trying to modify things to my liking. I love The Pioneer Woman Cooks because her recipes are simple and call for ingredients that I'd normally use, anyway (reference: simple).LOL!! Yes, and I've got to make the recipe too.
Just salt, pepper, and a little butter -- just like the grits. I DID NOT put butter on the bacon, 'cause my doc said to cut back on saturated fats.I was just thinking the same thing about his bacon and humming Dream Weaver to myself as I drooled over the pic.
S&W-besides crushed black pepper--what else is sprinkled on those eggs or was it crushed mixed peppercorns?