| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breakfast | 4 | Servings |
INGREDIENTS
| 3 | lg | Eggs |
| 3/4 | c | Milk |
| 2 | tb | Sugar |
| 1 | ts | Pure vanilla extract |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Baking powder |
| 8 | 1/2" thick slices challah or | |
| Italian bread | ||
| 4 | tb | Unsalted butter |
| CINNAMON SYRUP | ||
| 1/2 | c | Sugar |
| 1/4 | c | Dark corn syrup |
| 1/4 | ts | Ground cinnamon |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
TO PREPARE FRENCH TOAST: In medium-sized mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and baking powder until blended. Blace bread in a large shallow baking dish and pour egg mixture over the top; turn to coat evenly. Press a piece of wax paper directly on the bread to cover it and refrigerate overnight. TO MAKE CINNAMON SYRUP: In a small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 cup water. Bring the mixture to a boil over medium-high heat, stiring contanstantly. Boil for 2 minutes. Remove from the heat and stir in cream. Let cool. (The syrup can be stored, covered, in the refrigerator for up to 1 week.) TO COOK FRENCH TOAST: In a skillet, heat butter over medium-high heat. Add bread (do not crown the pan) and cook until golden on both sides, 2 to 3 minutes per side. Serve with cinnamon syrup.
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