In a medium bowl, combine cream, oregano, and 3
tablespoons Cajun seasoning. Refrigerate for 6 hours or
overnight. On 2 baking sheets, place bread slices in a single
layer; let sit uncovered overnight.
Pour half of cream mixture into a shallow 13x9-inch baking
dish; Whisk in eggs, flour, and 1 teaspoon pepper. Add bread,
turning to coat with cream mixture. Set aside.
Pour remaining cream mixture into a small saucepan. Bring to
a simmer over medium heat. In a small bowl, stir together
cornstarch and 1 tablespoon cool water. Whisk cornstarch
mixture into hot cream; continue cooking until slightly
thickened. Stir in cheese and remaining 1 teaspoon pepper.
In a small bowl, combine shrimp, remaining 1 tablespoon
Cajun seasoning, and 2 tablespoons olive oil, tossing to
combine; set aside.
In a large skillet, add 2 tablespoons olive oil; add butter, and
melt over medium high heat. Add bread in batches, and cook
until brown on both sides, about 4 minutes per side.
Meanwhile, in a medium skillet, heat remaining 1 tablespoon
olive oil over medium-high heat. Add shrimp, and cook until
pink and firm, about 2 minutes per side.
To serve, layer 2 pieces French toast, fried egg, and shrimp
onto individual serving plates; drizzle each serving with cream
sauce. Garnish with fresh oregano, fresh baby arugula, and
fresh avocado slices, if desired.
Have Jeannine and Rachel do the dishes.
Serving
Suggestions
Don't try this on a Sunday morning after LSU wins or looses.
Originally Submitted
11/15/2016
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