Wednesday, September 3, 2014

French Toast with Butter Syrup

I love breakfast foods.  There's nothing better than bread covered in syrupy sugar.
Add some bacon and it's Heaven. 

French Toast

6 slices of bread
3 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
3/4 cup milk
powdered sugar
In a shallow dish, beat eggs with vanilla and cinnamon.  Add milk and beat until well mixed.  Dip one slice of bread into egg mixture, turn it over and repeat to coat the other side.  Place bread onto a greased skillet over medium-low heat.  Cook until golden brown.  Turn the bread over and cook on that side until golden brown.  Dust with powdered sugar (optional but so good).

Butter Syrup

1/2 cup (1 stick) butter
1 cup granulated sugar
1/2 cup evaporated milk
1 teaspoon vanilla

Into a saucepan melt butter.  Add sugar, milk, and vanilla.  Continue cooking over medium-high heat until sugar is dissolved.

 In a shallow dish, I like to use an 8x8" or a pie dish, add the eggs
 and ground cinnamon.
 Whisk it all together.  I like to use a fork, but a regular whisk works too.
While you continue to whisk, add in the milk.  Whisk until everything is well incorporated.
 Get your bread ready (any kind will do).  I'm using thick slices of homemade honey wheat, but day-old French Bread is yummy too.
 Dip one side of the bread into the egg mixture.
 Flip and repeat on the other side.  
Now that both sides are covered, place the bread onto a greased (buttered or cooking sprayed) griddle on medium-low heat.
Cook until golden brown.  Flip the bread over, and cook on that side until it's golden brown as well.

To make the syrup:
 Melt a stick of butter over medium-high heat.
 Once it's melted, stir in the sugar
 evaporated milk,
 and vanilla. 
 Stir and continue cooking until the sugar is dissolved.
Voila'!  A breakfast made in heaven.

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