Double-Cinnamon French Toast

prepared by and photo by Emily Doscher

Good idea for all of the sleep-overs your kids are having over summer break.

Size: 2 to 4 servings

1 cup pure maple syrup
3 tbsp unsalted butter
2 tsp ground cinnamon
3 large eggs
1 cup whipping cream or half and half
2 tsp vanilla extract
4 3/4-to-1" thick cinnamon bread or egg bread slices


Bring syrup, 1 tbsp butter and tsp cinnamon to boil in heavy medium saucepan.  Boil 2 minutes.

Whisk eggs, cream, vanilla, 3 tbsp maple syrup mixture and remaining 1 tsp 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 tbsp butter in heavy large skillet over medium-high heat.  Add bread and cook until brown, about 3 minutes.  Add 1 tbsp butter to skillet.  Turn over bread and cook until brown, about 3 minutes.  Transfer to plates.  Serve with remaining syrup.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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