Double-cinnamon French Toast
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breakfast | 2 | Servings |
INGREDIENTS
| 1 | c | Pure maple syrup |
| 3 | T | Unsalted butter |
| 2 | t | Ground cinnamon |
| 3 | Eggs | |
| 1 | c | Whipping cream or half and |
| half | ||
| 2 | t | Vanilla extract |
| 4 | 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 Apptit December 1993 Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@ix.netcom.com> on Jun 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1601
Calories From Fat: 1156
Total Fat: 129.7g
Cholesterol: 791.7mg
Sodium: 413.3mg
Potassium: 1399.2mg
Carbohydrates: 6.5g
Fiber: 1.4g
Sugar: 1g
Protein: 96.4g