Ingredients
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1
-
5
-
2
-
3
-
1
-
2 1/4
-
4 - 5
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-
-
-
-
-
-
-
Directions
Cinnamon Bun French Toast, This just might be the best French toast you will ever have! This tastes like a giant sticky cinnamon bun used Texas toast in place of egg bread for this and it worked well You can use half and half in place of whipping cream This recipe serves 2 people double or triple the recipe to serve more Although I have not tried it as yet, if you plan on doubling the recipe, I would guess you could use half maple syrup and half pancake syrup due to cost factor When I doubled the recipe, used 2 cups of maple syrup, 1 cup whipping cream and 1 cup half and half , Amazing! This is my new standard french toast recipe I prepared this the quick way by dipping my favorite Pepperidge Farm Soft White into the batter and frying in butter I did not have any maple syrup on-hand so, I substituted regular butter-flavored pancake syrup Also, to get the full flavor of this recipe you must, must, must use the best quality cinnamon you can find; it makes all the difference , We Loved it! I know its fatttening enough but I dressed it up a bit for the kids All I did was squirt some redi whip on top and just drizzle syrup (small amount) over top! We will make this over and over Thanks
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Steps
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1
Done
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In a Saucepan Bring the Maple Syrup, 1 Tablespoon Butter and 1 Teaspoon Cinnamon to a Boil; Boil For 2 Minutes. |
|
2
Done
|
in a Bowl Whisk Eggs, Whipping Cream, Vanilla, 3 Tablespoons Maple Syrup Mixture and the Remaining 1 Teaspoon Cinnamon. |
|
3
Done
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Place the Bread Slices in a Large Baking Dish. |
|
4
Done
|
Pour the Egg Mixture Over Bread Slices; Turn to Coat. |
|
5
Done
|
Pierce Bread in Several Places With a Fork; Let Stand For 5 Minutes. |
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6
Done
|
Melt Butter in a Skillet Over Medium Heat. |
|
7
Done
|
Add Bread and Cook Until Brown (about 3 Minutes). |
|
8
Done
|
Add in More Butter to Skillet, and Turn Bread Over; Cook Until Brown (about 3 Minutes). |
|
9
Done
|
Transfer to Plates and Serve With More Syrup of Sprinkle With Confectioners Sugar. |
