Ever looking for that perfect french toast recipe, tried one from the new Fine Cooking magazine this morning. Morning is defined as 1:00 PM. I modified this as they wanted you to roll it in cornflakes. Did not appeal to me. However I found it interesting to include the maple syrup in the egg mixture. I also liked it better as it had more eggs and less milk product. They also had a bourbon-pepper butter but breakfast was soon going to merge with dinner if I didn’t get busy. Next time.
Ingredients
- 1 C half & half (used 1/2 C each, cream, milk)
- 1/4 C maple syrup
- 4 large eggs
- 1/2 t ground cinnamon
- 8 3/4†thick slices challah (I used panettone bread)
- 1 1/2 t unsalted butter for the griddle
Instructions
- In a medium bowl, whisk together the milk, syrup, eggs and cinnamon. (I used a 9†X13†pan to place the slices in and then poured the mixture over them and let them soak up the mixture turning them every now and then.)
- Melt the butter on a griddle over medium heat. Working in batches and adding more butter as needed, cook as many slices of bread as will fit in a single layer, flipping occasionally until golden brown.