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Wrap your noggin’ around this pork rind recipe!

Forget everything you know about the french toast recipes you get at those fancy restaurants. Rudolph’s version takes it up a notch by adding a little bacony crunch in every bite. Hey, you won’t need a side of bacon with this recipe (but of course that’s crazy, more bacon is more better). This french toast is so good, you just may oui, oui yourself.

Tweet: Not-Your-Mama’s #FrenchToast is a #holiday sweet we’re on board with. Even mama would approve! Not-Your-Mama’s #FrenchToast is a #holiday sweet we’re on board with. Even mama would approve! http://ctt.ec/5q17o

Not-Your-Mama’s French Toast

Ingredients

  • 1/2 of a 3–oz. bag of Rudolph’s Pork Rinds
  • 2 eggs
  • 1/4 cup heavy cream
  • 3 pkts sweetener of choice
  • 1/2 tsp cinnamon
  • 1/2 tsp egg nog extract [optional]

Directions

  1. Crumble pork rinds up until they resemble bread crumbs. Set aside.
  2. Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken into a paste during this time.
  3. Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake-style until golden brown on both sides. Serve with maple syrup.

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