| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breakfast | 2 | Servings |
INGREDIENTS
| 1 | c | Pure maple syrup |
| 3 | tb | Unsalted butter |
| 2 | ts | Ground cinnamon |
| 3 | lg | Eggs |
| 1 | c | Whipping cream or half and half |
| 2 | ts | Vanilla extract |
| 4 | sl | (3/4-to 1-inch-thick) cinnamon bread or egg bread |
INSTRUCTIONS
Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy medium saucepan. Boil 2 minutes. Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining 1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour egg mixture over; turn to coat. Pierce bread in several places with fork. Let stand 5 minutes. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add bread and cook until brown, about 3 minutes. Add 1 tablespoon butter to skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to plates. Serve with remaining syrup. Bon App.tit December 1993 Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@ix.netcom.com> on Jun 30, 1997
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