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“Southern Grit: 100+ Down-Home Recipes for the Modern Cook” author and “Top Chef” Season 16 winner Kelsey Barnard Clark appeared on “Fox & Friends Weekend” Saturday morning to share a incredible recipe for a truly decadent Easter brunch.
Clark also shared yogurt with granola, honey and fruit – as well as deviled eggs and a surprisingly large and thick dish of chicken cookies.
It includes French toast made with peanut butter, banana and bacon (for adults and kids) – which might be well worth trying during the national brunch month of April, not to mention the Easter week end.
“This is peanut butter, banana, and bacon French toast – it’s classic French toast and it doesn’t need syrup,” Clark noted.
“It’s not too sweet,” she added.
(It’s cooked in bacon fat, by the way!)
Clark also shared a yogurt dish with granola, honey and fruit – as well as deviled eggs and an incredibly large and thick dish of chicken biscuits.
Clark describes herself as a “southern chef and spicy mom” from Dothan, Alabama.
As her book biography makes clear, she attended college for two years (which was “parentally mandated,” she wrote), then left the Deep South to learn from chefs. world class at the Culinary Institute of America in New York.
“She honed her skills at Manhattan’s top restaurants, Café Boulud and Dovetail, before returning to her Alabama roots to launch her catering business and restaurant, now known as KBC,” her book notes.
BANANA BREAD RECIPE MAKES A DELICIOUS MORNING TREAT
Nine months after giving birth to her first child, Clark competed on “Top Chef Season 16” – and became the fourth woman and first Southerner to win the title.
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She also became the second person in 16 seasons to win both the title and “fan favorite”.
For more details, watch the video at the top of this article, or click here to access it.