We’re enamored with the widespread popularity of the viral Crinkle Cake and @spoonforbacon’s twist on this version with our Organic Eggnog. Crispy on the top with a flavorful custard base, this sweet delight is as festive as can be.
Straus Family Creamery Organic Eggnog is the secret ingredient in @spoonforbacon’s Crinkle Cake.
This Peaches & Cream French Toast uses melted Straus Family Creamery Organic Vanilla Bean Ice Cream as a clever two-ingredient hack for rich, perfectly golden French toast. Topped with warm caramelized peaches, a buttery homemade crumble, and an extra scoop of ice cream, it is an indulgent twist on a classic breakfast favorite.
Serving Size:
Makes 1 (9”x13”) cake
Ingredients
Phyllo
- 1 1/2 boxes phyllo dough, thawed (13” x 18” sheets)
- 1 cup (2 sticks) Straus Organic Unsalted Sweet European Style Butter, melted and cooled
Custard
- 1 large egg yolk
- 1 large egg
- 1/2 cup sugar
- 1 cup Straus Organic Eggnog
Syrup
- 1 cup sugar
- 1/2 cup water
- 1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350˚F. Generously brush the bottom and sides of a quarter sheet pan (9”x 13”) with some melted butter.
Place two sheets of phyllo on top of one another and fold accordion style, widthwise. Place accordion phyllo against one side of the baking sheet and repeat until the baking sheet is full. Bake phyllo for 10 minutes. Remove from oven and evenly drizzle remaining melted butter. Bake for another 10 minutes.
While phyllo bakes, combine all custard ingredients into a large measuring cup and whisk together until completely combined. Pour custard evenly over phyllo and continue to bake for 30 minutes.
While phyllo bakes with the custard, prepare the syrup. In a small saucepan combine sugar, water, and cinnamon. Bring mixture to a boil. Continue to boil until sugar dissolves (but doesn’t exceed 240˚F). Carefully and evenly pour syrup over crinkle cake and continue to bake for 15 minutes.
Remove from oven and cool for 1 hour. Slice and serve.
