Recipe created by Cristina Ferrare
June 29, 2011
A new line of syrups goes perfectly with French toast.
I recently tried a line of food products called BLiS that got me so excited, I immediately spent the whole day in the kitchen trying out different recipes. I picked up three bottles of different flavored syrups: Pure Maple, Bourbon Barrel Natural and Tahitian Vanilla. I was so excited about the 100% pure maple syrup that I made my Sunday morning special, Cinnamon French Toast, in the middle of the week. I tried all three syrups on the French toast and I honestly couldn't pick which one I liked best. I have to say, however, if you don't like your syrup infused with flavor, the 100% pure maple is outstanding. Try any one of these syrups on your pancakes and French toast, and you're in for a treat!
Heat an indoor grill pan or 12- to 14-inch cast iron skillet on medium high.
In a medium bowl, add the eggs and beat slightly, add milk, cinnamon, vanilla extract, orange extract and beat together. Pour the egg mixture into a glass pie plate.
Add 1 to 2 pieces of bread (depending on fit) to the egg/milk mixture and let stand for 2 minutes. Use a metal spatula to flip over and let the bread soak again for 2 more minutes.
Brush the grill using a pastry brush with the canola oil. Turn the heat to medium low, add as many pieces of bread that will fit without over-crowding on the grill pan and cook for three minutes on one side then gently flip using a metal spatula and cook for three minutes more.
If you can only cook a few pieces at a time, cover the finished ones loosely with foil and place in the oven on a plate set at 200 degrees to keep warm. Place all of your serving plates in the oven as well to them keep warm.
Place a piece of French toast on the plate and cut in half, add a handful of the fresh berries and 3 to 4 mint leaves. Serve the maple syrup on the side. Pour on as much as you want!
Printed from Oprah.com on Tuesday, December 10, 2013