Chef Lonnie Pope with Crawfish Town in Lafayette

French Toast w/ Praline Sauce & Seafood Quiche

French Toast

• 4 eggs
• 1 C whole milk
• 1 C cream
• ½ C sugar
• 1 Tsp vanilla
• 1 Tsp cinnamon
• ¼ C butter
• 1 loaf French bread

Method:
Slice French bread in ½ inch pieces. In mixing bowl mix eggs, milk, cream, sugar, vanilla, and cinnamon until smooth consistency. Dip bread pieces into egg mixture then place into heated skillet with melted butter. Cook 3-4 minutes on each side.

Praline Sauce:

• 2 C brown sugar
• 2 C cream
• ¼ C Southern Comfort
• 2 C Pecan crushed

Method:
In skillet heat cream then add brown sugar. Once the sugar is incorporated into the cream add Southern Comfort and pecans and cook for 4-6 minutes until smooth consistency.
Use sauce to pour over French bread.

Seafood Quiche

• 8-4 inch prepared pie shells or 3-9 inch pie shells
• Filling
• 1 med. onion (julienne)
• 1 C mixed diced sweet peppers
• ½ of whole fresh jalapeno pepper (seeded & diced)
• ¼ C green onion1 Tbsp parsley chopped
• ½ C sliced shittaki mushrooms
• ½ C sliced button mushrooms
• ½ Tsp All purpose seasoning
• 3 Tbsp butter
• 1 C shredded mozzarella
• 1 C shredded cheddar cheese (mix together)
• ½ lb Crawfish
• ½ lb Shrimp
• ½ lb jumbo lump crabmeat

Method:
Batter 4 eggs, 2 ¼ cup heavy cream, and ½ Tsp all purpose seasoning and mix together.
Saute in butter vegetables, 3-minutes then add shrimp and cook for 2-minutes
Then crawfish for 1-minute then crabmeat for 2 minutes. Next add salt, pepper, green onion, and parsley.
Next pour a pinch of mixed cheese into the pie shells then pour some of the filling into the pie shell. Next pour another pinch of cheese then egg batter, bake 310 degrees for 15-20 minutes.

Enjoy!