Cinnamon French Toast with Caramel Syrup
One of the Cyclist's coworkers paid him for some artwork with some delicious French Toast from Kneaders. He raved about it. He found the recipe for me and requested that I make it for Sunday Brunch. The original recipe is an overnight French Toast casserole, but Saturday night was a bit hectic, so I adapted it to work on the griddle.
This is melt in your mouth, serve to good company, watch your socks French Toast.
Cinnamon French Toast
adapted from Kneaders
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (when I went to buy it, it was sold out so I made my own*. If you don't want to make it and you don't live near Kneaders, look for a good cinnamon swirl bread at your local bakery)
1 1/2 c. milk
1/2 T. brown sugar
1/2 tsp. salt
1/2 T. vanilla
Butter for pan
Heat frying pan or electric griddle to about 300 (medium-medium/high). Combine eggs, milk, brown sugar, salt, and vanilla in a shallow pan. Dip bread slices in egg mixture. Cook in butter in hot pan.
Serve hot out of the frying pan with warm caramel syrup.
Kneader's Caramel Syrup
1 c. Brown sugar
1 c. Whipping Cream
1 c. Light Karo Syrup
Blend together and heat on stove top until sugar is smooth.
*Homemade chunky cinnamon bread
2 T butter, melted
Follow the directions for bread dough, stopping after step two.
After the dough has risen in the bowl, dump it out onto a lightly floured surface. Using a pizza cutter or sharp knife, cut off golf-ball size bits of dough. Roll into a ball. Dip in melted butter and roll in cinnamon sugar. Place in a greased bread pan.
Cover with plastic wrap and let rise for 20 minutes.
Preheat oven to 350. Place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread.
Bake the bread for 30 to 40 minutes until crust is golden. Let cool in pan on wire rack for 10 minutes. Remove the bread from the pan and cool completely on a rack.
Labels: Sunday Brunch