Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. --Nicole Callen Auburn, California
We made this recipe up ourselves one evening in the kitchen when we had a can of pumpkin and we were making our french toast casserole recipe. We decided that for a Fall treat, it would be nice to make it pumpkin pie french toast and so this recipe was born. I've tried it a couple of different The Daily Dish Recipes Recipes Your Whole Family Will Crave
A breakfast that includes bourbon? There isn't much to think about when it comes to this. The only thing I'm thinking about is how quickly I can make another