In the Kitchen
Baked French Toast
Happy new year everyone! I don’t know about you, but my holiday season went by in the blink of an eye! We had a blast spending time with family and friends. This month I wanted to share with you one of my favorite breakfasts. It’s full of comfort to get you through these cold mornings. The French toast is crunchy and dripping with homemade buttermilk syrup. I love it topped with homemade jam and strawberries. You can also stuff cream cheese into each slice, which is very popular amongst my family.
Baked French Toast
French Toast:
3 Eggs
¾ c. milk
6 slices thick cut toast
¼ c. butter melted
3c. Honey Bunches of Oats(with almonds)
1 tsp. Vanilla
Whipped Maple Syrup:
½ c. butter softened
1 ½ c. powdered sugar
½ c. maple syrup
Homemade Buttermilk Syrup
½ c. buttermilk
1c. butter
1c. sugar
1tsp. baking soda
1tsp. vanilla extract
1tbsp. maple flavoring
Directions:
Preheat oven to 350.
1. Measure cereal and place in a gallon size plastic bag, using a rolling pin crush into fine crumbs. Pour melted butter over and mix well. Place in shallow pan and set aside.
2. Beat eggs until foamy. Add vanilla and milk.
3. Dip bread into egg mixture and coat with cereal crumbs.
4. Place on cookie sheet with tin foil on it.
Bake for approx. 20-30 min.
5. Whip maple syrup, use a hand mixer and cream together butter, powdered sugar and syrup.
6. For the Buttermilk Syrup; In a large sauce pan bring milk, sugar and butter to a boil. Hold pan over the sink and add baking soda. The mixture will foam, the faster you add the vanilla and maple the better. Quickly stir in vanilla and maple. Keep in fridge for 2-3 weeks.
7. To serve drizzle desired amount of both syrups over each piece and top with fresh fruit or jam.