Biscuits, boudin, bacon, cane syrup? Sure, why not. The Sweet Baby Breesus is one of the signature items of The French Press in Lafayette, Louisiana. And if you’re anywhere near there, go grab some brunch. Certainly a lot easier than doing this at home. Hell, if you don’t live in Louisiana, getting the right kind of boudin is damn near impossible. You might even have trouble finding the cane syrup.
Cara wanted this, so I figured I’d give it a whirl. Especially after our friend Sara made it for her while she was home. Sara’s undoubtedly turned out better, but mine still came out okay.
What do you need to do?
Pillsbury biscuits. Bake ’em
Some bacon. I’d cook that in the oven, just to save yourself some trouble.
Boudin. Squeeze it out of its casing. Make little biscuit-size patties. Firm ’em up. Sprinkle a little flour on ’em. Fry the patties in oil until crisp and brown.
Then make yourself a little sandwich. Use the cane syrup as a condiment. Eat.
KEN WHEATON 
Sounds like you did exactly what I did. Not sure how or why mine came out better. Maybe my Rouses boudin was better that whatever you used? I also used the maple flavored bacon, so that may have added to the deliciousness.