Now-a-days you don't have to spend hours preparing, baking ...waiting... for chocolate chip cookie indulgence. Otis Spunkmeyer makes frozen cookie dough so all you have to do is pop them in the oven and eat fresh baked goodness in less time it takes to read over a recipe. But, if you perfer the good ol' fashion way, food.com has figured out Otis Spunkmeyer's Recipe!
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Butterscotch Pots de Crème - Find the recipe on epicurious.com
Ingredients:
6 extra-large eggs
1 1/2 cups milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large brioche loaf
Unsalted butter
Vegetable oil
Directions:
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the brioche in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
