This dessert is super simple but extra decadent. If you want to retire your box brownies and wow a crowd or lover try this. All my teeth are sweet so I find this attractive after or in place of any meal, but that's up to you to decide. Finding recipes that you have yet to see or try will always be a winner. To make it seem like you ran that extra mile but secretly walked it, use this plate to fulfill any munchies you may have.
INGREDIENTS (all organic if possible):
1 Loaf of sourdough bread (can substitute for gluten free bread)
2 Pints of strawberries
2 Pints of raspberries
2 Cups almond milk
1 Tbsp vanilla extract
1 Tsp almond extract
1 Tsp cinnamon
1 Tbsp pure cane sugar
1 Cup chocolate chips
1/2 Cup pure agave nectar
1 Sprig of Mint finely chopped
1 Cup Bourbon
1 Tbsp butter (or dairy free substitute)
WHAT TO DO:
Preheat your oven to 350 degrees F or 175 degrees C.
Slice whole loaf of bread 2 inches thick.
Wash all pints of berries. Slice strawberries vertically yielding about 4 slices per strawberry. Cut raspberries in half. Set aside.
Warm a medium saucepan over medium heat with some butter.
In a medium bowl mix together almond milk, vanilla & almond extract, chopped mint, and eggs. Beat until well combined.
In a separate bowl mix together your sugar and cinnamon.
Dip slices of bread in wet egg mixture. While the bread is soggy insert chocolate chips and slices of raspberries and strawberries (save some for later) into bread. Coat in sugar mixture. Place in heated saucepan, 2-3 minutes each side.
After all slices have been in saucepan, place into a non-stick glass baking pan.
Mix together agave nectar and bourbon. Save some for later. Pour over pieces of bread. Sprinkle remaining chocolate chips over slices.
Bake for 35-45 minutes, or until middle is cooked through and tops are golden brown.
When done take out and add remaining berries, bourbon sauce, and mint for garnish.
Dive in and never look back.
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