Double-Cinnamon French Toast
Rich and delicious. Absolutely love the cinnamon taste.
Yield
4 servingsPrep
10 minCook
8 minReady
23 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
syrup
pure maple |
|
| 3 | tablespoons |
butter
unsalted |
|
| 2 | teaspoons |
cinnamon
ground |
|
| 3 | large |
eggs
large |
|
| 1 | cup |
heavy whipping cream
or half and half |
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | slices |
cinnamon
bread, (3/4to 1inchthick), or egg bread |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
syrup
pure maple |
|
| 45 | ml |
butter
unsalted |
|
| 1E+1 | ml |
cinnamon
ground |
|
| 3 | large |
eggs
large |
|
| 237 | ml |
heavy whipping cream
or half and half |
|
| 1E+1 | ml |
vanilla extract
|
|
| 4 | slices |
cinnamon
bread, (3/4to 1inchthick), or egg bread |
*
|
Directions
Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy medium saucepan.
Boil 2 minutes.
Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining 1 teaspoon cinnamon in bowl.
Place bread slices in large baking dish .
Pour egg mixture over; turn to coat.
Pierce bread in several places with fork.
Let stand 5 minutes.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
Add bread and cook until brown, about 3 minutes.
Add 1 tablespoon butter to skillet.
Turn over bread and cook until brown, about 3 minutes.
Transfer to plates.
Serve with remaining syrup.
