Friday, December 21, 2012

Nik's French Toast & White Breakfast Syrup

Nik is a frech toast addict, it's his first choice breakfast. Which I find surprising, probably because I grew up with french toast made from sourdough, whereas his was fried giant slabs of Texas Toast.

Whenever we make french toast, Nik requests this syrup. This syrup can stop hearts. Partially, because it is so artery-clogging, partially because it is so dang good. We eat it on waffles, crepes, pancakes, German pancakes any food breakfast-y. I've also added it to oatmeal when I didn't have honey, and dipped fruit in it. This syrup is unstoppable.

White Syrup
Yields 8 servings.


  • 1 cup sugar
  • 1/2 cup butter
  • 1 T lite corn syrup
  • 1/2 cup buttermilk*
  • 1 tsp. vanilla
  • 1/4 tsp. baking soda
  1. Melt butter in saucepan, add sugar, corn syrup, and buttermilk.
  2. Bring mixture to a boil, let it boil for 1 minute. Stir constantly. 
  3. Remove from heat. Add vanilla and baking soda, constantly stirring. 
*If you don't have buttermilk on hand (I rarely do), add 1/2 T of white vinegar or lemon juice. Let sit 3 minutes. 
Nik's French Toast

  • 8 slices texas toast (or any thickly sliced bread)
  • 5 eggs
  • 2 T ground cinnamon
  • 2 t vanilla
  • Canola oil
  • Honey
  1. Heat 1-inch layer of oil in frying skillet. Preheat oven to 175-200. 
  2. Whisk eggs, cinnamon and vanilla in bowl large enough to fit in a slice of bread.
  3. Dip slice of texas toast in egg mixture (both sides). Allow excess to drip off and place in heating frying pan. 
  4. Drizzle layer of honey on upside of toast before flipping to cook on other side. 
  5. When both sides have reached desired golden brown color, place on oven safe plate in preheated oven. 
  6. Repeat until each slice of toast is cooked.
  7. Serve with butter and White Syrup. 

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