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.
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
- Melt butter in saucepan, add sugar, corn syrup, and buttermilk.
- Bring mixture to a boil, let it boil for 1 minute. Stir constantly.
- 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
- Heat 1-inch layer of oil in frying skillet. Preheat oven to 175-200.
- Whisk eggs, cinnamon and vanilla in bowl large enough to fit in a slice of bread.
- Dip slice of texas toast in egg mixture (both sides). Allow excess to drip off and place in heating frying pan.
- Drizzle layer of honey on upside of toast before flipping to cook on other side.
- When both sides have reached desired golden brown color, place on oven safe plate in preheated oven.
- Repeat until each slice of toast is cooked.
- Serve with butter and White Syrup.