Saturday, August 8, 2015

Maple Syrup and French Toast

I mentioned in my post from Monday that I had the best french toast of my life at brunch. I've been craving it ever since and made it my mission to find a legit french toast recipe. Usually I just mix milk, cinnamon, and eggs together but I wanted an actual recipe. Then, just for the heck of it, I decided to make maple syrup as well.

The syrup is a Trisha Yearwood recipe and was easy to make. It went really well with the french toast which was the best smelling thing I have ever made. Breakfast was almost twelve hours ago and my apartment still smells like a cozy cottage. The french toast recipe came from The Country Cook. My french toast has never been such a beautiful golden brown before.

Maple Syrup
3 cups granulated sugar
2 cups light brown sugar
2 Tbs dark corn syrup
2 cups water
2 tsp maple flavoring
2 tsp vanilla extract
1 tsp almond extract

1. Mix all ingredients together in a saucepan. Cook over medium-high heat until the sugars dissolve.

2. Bring the mixture to a boil; reduce heat to medium and allow to simmer for ten minutes.

3. Serve over waffles, pancakes, or french toast. It can be stored in the fridge for up to two weeks. 

French Toast
1 cup all-purpose flour
2 tsp baking powder
1 tsp sugar
1 tsp ground cinnamon
1 cup milk
2 eggs
1 tsp vanilla extract
12 slices Texas toast (I couldn't find any so I used sourdough)

1. In a bowl, combine all the dry ingredients. Mix well.

2. In a 9x9 dish, mix all the wet ingredients together. Mix well and add dry ingredients. (There may be a few lumps according to the original recipe. I didn't have any but just in case.)

3. Dip bread into batter and cook on a non-stick skillet. Once both sides are golden brown, it is done!


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