Chef Kevin “Sweet P” Prejean With Sweet P’s Catering in Church Point

Chocolate Bread, Bird-N-A-Nest, French Toast & Fried Bread

Chocolate Bread

• 1 cup of Co-Co
• ¾ Cup of ½ and ½
• 1 cup sugar
• Slice Bread
• Jell-O (choice)

Method:
In pan on medium to high heat add co-co. Slowly add in ½ and ½ and mix well. Add sugar, if you do not think it is enough you can add more co-co and sugar. Cook syrup to your liking. Dip bread on both sides and serve.

Bird-N-A-Nest

• Slice Bread
• Egg
• Margarine

Method:
Coat sliced bread with margarine and cut a hole of the center of the sliced bread. Heat pan medium to high then place sliced bread into center of pan and cook for 30 seconds. Crack open egg and place into center hole in bread. Cook one minute then flip and continue to cook for one to two minutes, and then serve.

French Toast

• Slice Bread
• 1 cup of cream
• ¾ cup of sugar
• ½ tbs of cinnamon
• 1 tsp of vanilla
• Pinch of nutmeg
• 1 oz Steen’s Syrup
• 3 eggs

Method:
Mix all of the above except for sliced bread into a bowl. Heat pan on medium to high heat and add butter. Dip bread into the bowl, then place into the pan. Cook one to two minutes on each side, and then serve.

Fried Bread

• Bread Dough
• Oil
• Heat oil to 350 degrees

Method:
Cut piece of bread dough stretch out and place in oil. Fry for one to two minutes on each side then remove.

Enjoy!