Saturday, January 31, 2009

French Toast & Buttermilk Syrup


Not so many months ago, if you would have asked me what my least favorite breakfast bread was, I would have told you French Toast. Ask Mr. Dinner's on Me his most favorite? French Toast. Ah the dilemma. So I set out to find a French Toast recipe that I could choke down. We tested 3 or 4 recipes (yes, there are actual recipes for French Toast) and found one that not only do I tolerate, but I LOVE.

My problem with basic French Toast, is that it is usually soggy, heavy and I have to drown it in syrup to make it taste okay. Then afterwards I feel sick because of all of the syrup I've ingested. What makes this French Toast different? Well the egg mixture that you dip the bread in is more of a batter. It includes flour and a little milk and it is almost a crepe batter. It creates an eggy crust on the outside of the bread, keeping the bread from becoming too soggy.

I have only tested this recipe with thick-cut bread (texas toast style) so I'm not sure it would have the same non-soggy results with a thin sandwich style bread. I have topped this with regular maple syrup, a delicious Buttermilk Syrup, warm cinnamon apples with nuts, and also homemade Strawberry Freezer Jam. All were wonderful, but the Buttermilk Syrup was our favorite. (scroll down for recipe for Buttermilk Syrup)





French Toast
(This batter recipe is perfect for about 8 or 9 slices of french toast)

3 eggs
1/2 cup milk
3 Tbsp flour
1/2 tsp vanilla
pinch of salt

8 slices thick-cut bread


In a medium bowl, whisk eggs. Add milk, flour, vanilla and salt and whisk to fully incorporate flour.

Heat a large skillet to medium-high heat. Spray with cooking spray. Pour batter into a pie plate (or other shallow dish.) Briefly dip each slice of bread into the batter until coated and place onto skillet. Cook for a few minutes on each side, until bread is brown and toasty. Repeat with remaining slices of bread.




Buttermilk Syrup
(This is a copy-cat recipe we came up with after tasting a really unique syrup served at a local restaurant here in Utah. It's not exactly the same, but close enough for us!)

3/4 cup granulated sugar
3 Tbsp butter
1/3 cup buttermilk
1 Tbsp corn syrup
1 tsp vanilla
pinch of cinnamon (optional)

Combine sugar, butter, buttermilk and corn syrup in a small saucepan over medium heat. Bring to a low boil, stirring constantly. Reduce heat and simmer for 2 minutes (continue to stir!) until all sugar has dissolved. Remove from heat and stir in vanilla and cinnamon if desired.

4 comments:

Lee & Sharon said...

The toast sounds really good. I don't like the soggy stuff either. Homemade syrup - yummy.
Remember how Erin loved the homemade maple syrup we use to make? This is one of our staple Sunday evening meals lately. Thanks for a new recipe to try Andy.

Anonymous said...

LOVED IT!!!!!! So yummy!!My families favorite breakfast now. Thank you Andy for making our bellies so happy.

April said...

for a very delicious twist use flavored liquid coffee creamer instead of the milk!!! absolutely magnificent!

Jenni and Danny said...

I found your blog today in my search for buttermilk syrup. Is it ok that I posted the recipe on my blog?
somethingtosavor.blogspot.com

Thanks again the recipe was amazing!