Every year around Christmas time, I usually share a new holiday breakfast recipe perfect for a special breakfast. Emphasis on special. It’s very important that we all understand and know: ain’t nobody eating creme brûlée French toast on a Tuesday morning in my house.
We stick with our usual breakfast suspects during the week and save the special stuff…for special days.
INGREDIENTS:
- 6 tablespoons butter
- 3/4 cup (5.5 ounces) packed light or dark brown sugar
- 2 tablespoons pure maple syrup (can sub corn syrup or pancake syrup)
- 6 (1-inch thick) slices French bread, cut into 3/4-inch cubes (see picture below the recipe)
- 4 large eggs
- 1 cup half-and-half
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Sweetened whipped cream + fresh strawberries/raspberries, for serving
DIRECTIONS:
- Add butter, brown sugar, and maple syrup to a microwave-safe bowl, and microwave for 1-2 minutes, until the sugar is dissolved. Stir to combine. (This step can be done in a pan on the stove.)
- Lightly grease a 9X13-inch pan with cooking spray.
- Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.
- In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla, and salt.
- Pour the mixture evenly over the bread.
- you need complete full recipe here : www.melskitchencafe.com
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