Thursday, January 20, 2011

Cinnamon French Toast Sticks w/Caramel Syrup

Usually I'm not picky about ingredients, but this recipe turns out best if you use Chunky Cinnamon Bread from Kneaders Bakery. It is TO DIE for! If you don't live in Utah or Arizona you can get by with any loaf of hearty cinnamon bread, but I'm apologizing ahead of time because it just won't be as good :0)

1 loaf Chunky Cinnamon Bread from Kneaders (yes, it has a little frosting on top)
4 eggs, beaten
1/2 cup milk
1 tsp. salt

Cut loaf in thick slices (about 1 inch). In shallow bowl, mix the eggs, milk, and salt. Dredge the bread slices in the egg mixture one at a time and place in a medium hot skillet (melt butter in skillet then place bread slices on top). Cook on both sides till golden. Remove from heat and cut each slice of bread in to strips. Serve with caramel syrup.

1 1/2 stick of butter
3 c. sugar
1 1/2 c. buttermilk
3 T. white corn syrup
3 tsp. baking soda
3 tsp. vanilla
Mix butter, sugar, buttermilk and corn syrup in a large pan and bring to a boil. Boil 1-2 minutes, then remove from heat. Add baking soda and vanilla and stir well. The baking soda will cause the syrup mixture to bubble and raise, so be sure to use a large pan when making this recipe.

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