| 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.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”