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Ingredients
    Brown Sugar Syrup
  • 1 cup C&H® Dark Brown Sugar
  • 3/4 cup water
  • 1 cinnamon stick
  • 1/4 teaspoon vanilla extract
    French Toast
  • 4 pieces pieces hearty white bread or 8 (1/2-inch thick) slices French bread
  • 1/2 cup heavy cream
  • 2 eggs
  • 1 tablespoon C&H® Granulated Sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1/4 cup olive oil (Classic or Light)
  • C&H® Powdered Sugar for dusting
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Instructions
Yields: 4 servings
Brown Sugar Syrup

Combine all syrup ingredients together in a 1 quart pot. Heat over medium heat, stirring, until mixture reaches a boil. Reduce heat to low and gently boil 20 to 25 minutes, stirring occasionally, until syrupy. Keep warm for serving.

French Toast

Place bread slices flat in a pan or on a cookie sheet.

 

In a small bowl, whisk together remaining ingredients, except butter, oil and powdered sugar. Pour batter over bread slices, turning bread to coat. Allow bread up to one hour to absorb all liquid before cooking.

 

Use enough of the butter and oil to cover the bottom of a fry pan to 1/4-inch depth. Heat butter and oil together, over medium-heat until hot, but not smoking.

 

Cook bread slices 2 to 3 minutes per side, depending on the thickness of the bread, until golden brown. Keep cooked pieces warm until ready to serve.

 

Serve French Toast with Brown Sugar Syrup and a sprinkle of powdered sugar, if desired.

Additional Tips

Bread can sit in batter, covered, for longer and even overnight, but must be refrigerated.

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