So this morning i drew the following conclusion: i have homemade cinnamon raisin bread (gift), eggs and milk - French Toast it is!
So i proceeded to crack my 2 eggs then added some milk and a sprinkle of sugar. Got my elbow grease working, then i realized: i have no syrup!!! So i scramble through the pantry just to be sure.. well, there's honey. No.
Google! Google has been my best friend for years now. So i type: "homemade syrup", browse a few recipes and come up with this:
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 tablespoon vanilla extract (because i didn't have maple extract and who knew they even made that??)
This is like the best food mishap i have ever had. When i say flippin amazing?! Whooo!
I have a thing for vanilla-y, custardy, creamy tasting stuff anyway so this is right up my alley. And it's Baby Soup approved! It's a definite must try. One thing i will say is the syrup, even when cooled was a little thin for my liking so next time i may cut down on the water just a touch. We'll see. Oh and this is definitely not a meal for diabetics or those conscious of their sugar intake...
So here's my "recipe" for your success:
BEST FRENCH TOAST EVARRR
FRENCH TOAST:
3 slices of (preferably) homemade cinnamon raisin bread
2 eggs
Some milk (maybe 1/2 cup?)
A sprinkle of sugar (a teaspoon??)
Butter
1. Crack the eggs into a flat container wide enough for the bread slices to lay flat. Add the milk and sugar. Get a fork and beat it!
2. Heat a pan on the stove over medium heat.
3. Add some butter to the pan and wait till it gets foamy.
4. Dip the bread one slice at a time into the egg mixture then place it in the pan. Cook until lightly browned on the bottom. Flip and cook until lightly browned.
Serve immediately.
VANILLA SYRUP
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water (a little less if you like thicker syrup)
(approximately)1 tbsp vanilla extract - i used a bit less
1. Place the sugars and water in a saucepan and bring to a boil.
2. Add the vanilla and reduce the great to medium low.
3. Simmer 3 minutes.
Serve warm. (At these measurements, the syrup was a little thicker than water bit still delicious).
****usually people have pictures in their blog posts.. idk how to do all that on my phone yet lol, plus i started eating before i took a good pic or two****
