The Louisiana Crawfish Promotion and Research Board (LCPRB) was established in 1983 by the Louisiana legislature to raise funds for developing crawfish markets and supporting industry research. The board ensures that producers maintain high standards of quality and safety, enhancing the taste and nutritional value of Louisiana crawfish.
Try this Savory Louisiana Crawfish French Toast, featuring Louisiana crawfish, created by LCPRB’s very own Yvette Bonanno, featuring Louisiana crawfish. This French toast combines thick, custard-soaked bread with buttery sautéed crawfish tails, a creamy poached egg, and rich hollandaise sauce, a Southern twist with Cajun spice, perfect for a bold breakfast treat. With crawfish season on the horizon, now’s the perfect time to try it—check out the full recipe below.
Savory Louisiana Crawfish French Toast
Ingredients
- Custard
- 2 eggs
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons minced shallots
- 1 tablespoons chopped fresh parsley
- 1 tablespoon chopped green onion
- 2 teaspoons salt
- 2 teaspoons Cajun seasoning
- ½ teaspoon crushed red pepper (optional)
- Hollandaise
- 3 egg yolks, room temperature
- 1½ tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- Pinch cayenne pepper
- 6 tablespoons butter
- Crawfish Tails
- 2 tablespoons butter
- 3 tablespoons chopped shallots
- 1 teaspoon salt
- 1 teaspoon crab boil
- ¼ cup white wine
- 1 pound Crawfish Tails
- 1 tablespoon chopped fresh parsley
- Bread
- 4 thick slices French bread
- 2 tablespoons olive oil
- 2 tablespoons butter
- Poached Eggs
- 1 quart water
- ¼ cup white vinegar
- 4 eggs
Instructions
- Custard: Combine all ingredients, and set aside.
- Hollandaise: Place egg yolks, lemon juice, salt, and cayenne pepper in a blender, and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot.
- Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture, and blend for 30 seconds, until the sauce is very thick.
- Crawfish Tails: Melt the butter in a saucepan; add shallots, and sauté.
- Add salt, crab boil, white wine, crawfish tails, and heat through.
- Remove from heat, and add parsley.
- Soak bread in custard.
- Heat olive oil and butter in a skillet over medium-high heat.
- Add bread and sear on each side.
- Remove from skillet.
- Add 1 quart water and vinegar to a stockpot. Bring to a light simmer.
- Gently crack eggs into water, and cook for 3 to 4 minutes,. or to desired doneness.
- Remove eggs using a slotted spoon and let drain on a clean kitchen towel to remove excess water.
- Gently place poached egg on French toast. Top with sautéed crawfish tails and hollandaise. ENJOY!
