Ah, breakfast. Is there anything better? I think breakfast and brunch are arguably my favorite meal times of the day. My husband and kids are right there with me on this one. Pancakes, waffles, french toast, you name it, they love it. In our family, breakfast is an any time of the day thing. Breakfast for lunch, breakfast for dinner, breakfast for breakfast, we love it all. I once heard someone say that they hated breakfast for dinner and didn’t understand why someone would eat breakfast food at any other time than breakfast. Say what? It’s because it’s delicious, that’s why! I’m not sure what it is about breakfast that makes people love it so much. Maybe it’s because of the sweet and savory combinations or maybe it’s because it’s that first meal of the day after fasting all night. Whatever it is, I’m into it.
Lately, I have been working on testing out different bread recipes. This means there has been a lot of extra bread lying around. I know, not necessarily a bad thing. Instead of letting the extra bread go to waste, we have been using it for lots of french toast! This french toast is best made with thicker slices of bread and especially bread that’s a little bit stale. It holds up better to the egg mixture, absorbs it well and makes for soft and fluffy french toast that is good for any time for the day.
Now let’s talk about this syrup for a minute. This is new territory for me. It’s not that I didn’t know how to make syrups, but more that I really didn’t want to take the time to do it. Once I started making them though, I was hooked. They are so simple to do and they are easy to customize depending on your dish or your mood for that matter. For instance, my oldest son hates the taste of almond extract. Typically I double the batch and reserve half for him without the almond and add the almond to the other half for the rest of us. Easy, right?
Whether you’re an anytime breakfast lover or a breakfast in the morning purest, this sweet duo is sure to start your day off right.
If you make this recipe, make sure you share a photo with me, I’d love to see all of your creations! #SaporitoKitchen
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Brown Sugar Cinnamon French Toast with Maple Almond Syrup
Sweet and fluffy brown sugar and cinnamon crusted french toast with homemade maple almond flavored syrup.
- 3 large eggs
- 1/2 cup half and half
- 2 Tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- pinch salt
- 6 slices stale bread
- 2 Tablespoons butter
Maple Almond Syrup
- 1 cup water
- 1/3 cup light brown sugar
- 1/3 cup white sugar
- 1 teaspoon maple extract
- 1/4 teaspoon almond extract
In a shallow container, combine eggs, half and half, brown sugar, cinnamon, nutmeg and salt. Whip together ingredients with a whisk or fork until eggs are completely scrambled and ingredients are well combined.
Preheat a saute pan over medium heat. Once pan is preheated, add butter and swirl around the pan until all of the butter is melted and the bottom of the pan is completely coated.
Working with 1-2 slices at a time, add the bread to the egg mixture and flip over so that the mixture soaks into both sides of the bread. Be careful that it doesn't sit in the mixture too long, or the bread will fall apart. Once mixture is soaked into the bread, take the bread out of the egg mixture and put into the hot buttered pan, letting the excess egg mixture drip off the bread before adding to the pan.
Let the toast cook for 1-2 minutes until golden brown, flip and cook 1-2 minutes on the other side until golden brown as well. Repeat with remaining slices of bread until all pieces have been cooked. Serve with maple almond syrup.
Maple Almond Syrup
Combine water and both sugars in a small saucepan over medium high heat. Stir together and bring syrup to a boil. Reduce heat to medium and keep at a low boil for 10 min.
Remove syrup off the heat and add in maple & almond extracts. Stir to combine and serve.