Instructions

1. Whisk eggs, heavy cream, and vanilla extract together until smooth. 
2. Dip bread into mixture and set aside on a plate. 
3. Bring a skillet to medium heat and place pat of butter, then add 1-2 slices of dipped bread. 
4. Cook 2-3 minutes per side or until golden brown. 
5. While toast cooks, put peppermint candies in a Ziploc bag and use a rolling pin over the bag to crush the peppermints.
6. Repeat with expresso beans. 
7. Sprinkle cooked toast with peppermints and chocolate espresso beans. 
8. Top with whipped cream and garnish with fresh mint.